Ingredients
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
Preparation
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.
