The main content

Manchego Cheesy Rice


  • 2 tablespoons butter

  • 1 1/2 cups white rice

  • 3 cups chicken stock

  • A handful of flat leaf parsley, finely chopped

  • 1 cup grated Manchego cheese

  • Salt and pepper


Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17-18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.