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    Parmesan, Sun-Dried Tomato, and Basil Rice

    By Julia | Updated: Mar 08, 2018 | Published: May 28, 2017 | 17 Comments

    70.3K shares
    • Facebook1.2K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Parmesan, Sun-Dried Tomato, and Basil Rice - Mediterranean recipe that's ready in 30 minutes! It's light, flavorful, colorful, and perfect for the Summer!

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    This easy rice recipe is a perfect side dish for grilled meats, fish, and it's gluten free!

    easy side dishes, best side dish recipes, best rice recipes, Mediterranean diet dinners

    I love sun-dried tomatoes, basil, and Parmesan.  All these ingredients combine really well with rice. I used Jasmine rice as it has the best texture for this kind of dish: light and fluffy.

    gluten free side dish, gluten free dinners, best way to cook rice, light and healthy rice

    Enjoy this easy recipe!

    4.78 from 27 votes

    Parmesan, Sun-Dried Tomato, and Basil Rice

    Parmesan, Sun-Dried Tomato, and Basil Rice - Mediterranean recipe that's ready in 30 minutes! It's light, flavorful, colorful, and perfect for the Summer!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine Italian, Mediterranean
    Servings 4 servings
    Calories per serving 259 kcal
    Author: Julia

    Ingredients

    • 2 cups chicken broth or vegetable broth
    • 1 cup Jasmine rice , uncooked, or use any rice that says on the package that it takes 15 minutes to cook it
    • ¼ teaspoon salt
    • ½ cup sun-dried tomatoes in oil, drained, chopped
    • ¼ cup fresh basil leaves , chopped + more, for garnish
    • ½ cup Parmesan cheese shredded
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    Instructions 

    • Use large, deep skillet or a large sauce pan.
    • Add chicken broth, uncooked rice, ¼ teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, on low boiling simmer, until the rice is cooked through. If the rice absorbs all of the broth but is still tough, add about ½ cup water to the rice, cover with lid, and cook on low simmer until all water is absorbed, and the rice is cooked and tender in texture.
    • Remove the skillet from heat. Add ½ cup of sun-dried tomatoes, drained of oil and chopped into smaller bites, chopped fresh basil (about 10 large leaves), and ½ cup of shredded Parmesan cheese to the skillet with rice. Mix everything. Taste, and add more salt or olive oil from the sun-dried tomato jar, to taste.
    • Garnish with more fresh basil.

    Nutrition

    Nutrition Information
    Parmesan, Sun-Dried Tomato, and Basil Rice
    Amount per Serving
    Calories
    259
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    8
    mg
    3
    %
    Sodium
     
    811
    mg
    35
    %
    Potassium
     
    629
    mg
    18
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    295
    IU
    6
    %
    Vitamin C
     
    13.9
    mg
    17
    %
    Calcium
     
    186
    mg
    19
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    « Cilantro-Lime Black Bean Rice
    Pesto Shrimp with Mushrooms »
    70.3K shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ebony

      September 04, 2023 at 11:44 am

      Could i use water instead of broth?

      Reply
    2. Joan

      July 06, 2023 at 3:55 pm

      Can this be made ahead of time?

      Reply
    3. MaryJo

      November 12, 2022 at 7:37 pm

      This was delicious!

      Do you know what a serving size is?

      Reply
      • Julia

        November 12, 2022 at 9:33 pm

        Glad you liked it! There are a total of 4 servings in this recipe. So, I would just divide this into 4 portions. It would be approximately 1 cup for each serving.

        Reply
    4. Mary Jane Mclaughlin

      September 28, 2020 at 2:16 pm

      Look so good! Can I cook it ahead of time and reheat it?

      Reply
    5. Liz

      July 05, 2020 at 5:08 pm

      This is such a wonderful recipe! So flavorful! I made it with chicken breasts stuffed with artichokes, mozzarella, basil, sun-dried tomatoes and garlic. It was the perfect compliment!

      Reply
    6. E.

      April 27, 2020 at 6:46 pm

      This looks lovely! Do you think this recipe would go well with rack of lamb?

      Reply
    7. K.

      October 27, 2019 at 8:18 pm

      Great flavor! Served with grilled chicken and Greek salad.

      Reply
    8. Bonita Cobo

      February 22, 2018 at 8:16 pm

      This is delicious!! Thanks for the recipe!

      Reply
      • Julia

        February 23, 2018 at 7:19 pm

        Thank you so much! 🙂

        Reply
    9. LD

      October 19, 2017 at 11:09 pm

      This came out perfect. Fast for a weeknight. Flavorful and still light. Love it!

      Reply
      • Julia

        October 31, 2017 at 5:55 pm

        Thank you! So glad you liked it! 🙂

        Reply
    10. Linda

      August 17, 2017 at 2:57 pm

      Can you substitute fresh tomatoes? If so how much? Looks amazing!!!

      Reply
      • Julia

        November 03, 2017 at 7:26 pm

        I don't think this recipe will taste the same with fresh tomatoes. It will be too mushy. Also, sun-dried tomatoes have very distinctive, concentrated flavor, which would be missing if you use fresh tomatoes.

        Reply
    11. Petra Farmer

      July 18, 2017 at 5:32 pm

      I just made this. It's excellent. I made one little change, I sautéed up some boneless chicken thighs in the pan before I put the rice in, when they were done I took them out and cooked the rice, when the rice was done I added them back in and all of the other ingredients, it was unbelievable !

      Reply
    12. Fern

      May 31, 2017 at 6:35 pm

      I made this today and it is delicious! I served it with pork roast, green beans and bakery rustic bread. Very pleasant flavor. I cleaned my cupboard and even found my Jasmine rice.

      Reply
    13. Noel Lizotte

      May 29, 2017 at 8:25 am

      Julia,
      This looks wonderfully tempting! Thanks for always sharing such beautiful and easy to make recipes.

      Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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