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!
This easy rice recipe is a perfect side dish for grilled meats, fish, and it’s gluten free!
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.
Enjoy this easy recipe!
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!
- 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
- 1/4 teaspoon salt
- 1/2 cup sun-dried tomatoes in oil, drained, chopped
- 1/4 cup fresh basil leaves , chopped + more, for garnish
- 1/2 cup Parmesan cheese shredded
Use large, deep skillet or a large sauce pan.
Add chicken broth, uncooked rice, 1/4 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 1/2 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 1/2 cup of sun-dried tomatoes, drained of oil and chopped into smaller bites, chopped fresh basil (about 10 large leaves), and 1/2 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.