Ingredients
Scale
- 2 tablespoons butter
- 1 teaspoon salt
- 1 cup long-grain white rice
- 1 cup orzo pasta
- 1/2 cup onion, diced (white or yellow)
- 1/2 cup carrots, diced
- 1 clove garlic, minced
- 2 cups chicken broth
- 1/2 teaspoon fresh thyme, chopped
- 1/2 cup frozen peas
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté butter, salt, rice, orzo, and diced onion in a medium saucepan for about three minutes.
- Add diced carrots and minced garlic; stir for about a minute.
- Pour in chicken broth and sprinkle fresh thyme; stir to combine.
- Cover and bring to a boil; reduce heat to low and cook for 18 minutes.
- Check if liquid is absorbed; if not, cook for an additional minute.
- Stir in frozen peas and grated Parmesan; cover and let sit for ten minutes.
- Fluff with a fork and garnish with chopped parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh herbs for the best flavor.
Don’t lift the lid while cooking to maintain steam.
This dish can be made vegetarian by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 2g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg