Ingredients:

  • 1 cup (185g) long-grain brown rice
  • 2 cups (475ml) low-sodium chicken or vegetable broth
  • 1 tbsp (14g) olive oil
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) onion powder
  • 1 cup (115g) sharp cheddar cheese, freshly grated
  • 1/4 cup (60g) plain Greek yogurt
  • 1/4 tsp (1g) smoked paprika
  • 1/4 tsp (1g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the minced garlic and sauté for 60 seconds until fragrant but not browned.
  2. Stir in the dry rice, coating the grains in oil for about 2 minutes to toast them slightly.
  3. Pour in the broth and onion powder. Bring the mixture to a boil, then immediately reduce the heat to low.
  4. Cover with a tight-fitting lid and simmer for 20–25 minutes until the liquid is fully absorbed and the rice is tender.
  5. Remove the pot from the heat entirely. Fold in the Greek yogurt and smoked paprika.
  6. Gradually stir in the freshly grated cheddar cheese, folding gently until the cheese is completely melted and the rice is velvety.
  7. Season with sea salt and cracked black pepper.
  8. Give it one final stir to ensure the cheese is evenly distributed.