Better Than Risotto? One-Pan CREAMY Onion Rice | Crazy Delicious & EASY

This one-pan creamy onion rice is seriously one of the best rice dishes we have ever done here on Spain on a Fork. It’s packed with flavors, super easy to make, and done in just 40 minutes. Serve it next to a crunchy baguette, a garden salad, and a bottle of Spanish wine for a complete and delicious meal.

To make this recipe, I used Spanish short-grain rice. Very similar to Arborio rice. You can use any rice you like. Just make sure to check the package instructions. That way, you get your liquid-to-rice ratios and cooking times right on the money.

For the liquid, I used homemade vegetable broth. You can also use chicken broth or even water. Just make sure to season accordingly if using water. Either way, make sure to add in a little more liquid than what the rice package states. That, along with mixing the rice while cooking, gives this dish that slightly creamy goodness.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm or at room temperature. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some more liquid when reheating if it looks too dry.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this One-Pan CREAMY Onion Rice

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One-Pan CREAMY Onion Rice

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 35 minutes

Servings 4

Calories 491 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 medium yellow onions (thinly sliced)
• 4 cloves garlic (roughly chopped)
• 1 tsp dried oregano 1 gram
• 1/4 tsp crushed red pepper 0.65 grams
• 1 can white beans 14.5 oz / 400 grams
• 1 liter vegetable broth 4 1/4 cups
• 1 cup short-grain rice (similar to arborio) 190 grams
• 1/4 cup grated Manchego cheese 30 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the sliced onions, mix together, then mix every 1 to 2 minutes so everything evenly sautés

3. After 10 minutes and the onions are translucent and lightly browned, add in the chopped garlic, oregano, crushed red pepper, and season with salt & pepper, mix together, then add in the canned white beans (drained and rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix

4. Once it comes to a boil, add in the rice and mix together until well mixed, then lower to a low-medium heat and simmer until the rice is just cooked through (check package instructions on the rice you are using, and make sure to mix the rice every 2 to 3 minutes, as this will help release the starch to give you that lightly creamy texture)

5. Once the rice is just cooked through, turn off the heat, add in the grated cheese and lemon juice, and give it one final mix

6. Serve directly out of the pan or transfer into shallow bowls, garnished with chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

One-Pan CREAMY Onion Rice

Amount Per Serving

Calories 491 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 8mg3%

Sodium 554mg24%

Potassium 624mg18%

Carbohydrates 72g24%

Fiber 8g33%

Sugar 5g6%

Protein 14g28%

Vitamin A 615IU12%

Vitamin C 6mg7%

Calcium 181mg18%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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