One-Pan CREAMY Onion Rice
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
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the sliced onions, mix together, then mix every 1 to 2 minutes so everything evenly sautés
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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
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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)
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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
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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