Baked rice with parsley, sage, rosemary and thyme
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Baked rice with parsley, sage, rosemary and thyme

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Connie Veneracion

Ingredients

  • 1 large onion roughly chopped
  • 6 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary or 1/2 tablespoon if using dried
  • 1 tablespoon chopped fresh thyme or 1/2 tablespoon if using dried
  • 1 tablespoon chopped fresh sage or 1/2 tablespoon if using dried
  • 2 tablespoons chopped fresh parsley or 1/2 tablespoon if using dried
  • 3/4 cup chopped bacon
  • 3/4 cup chopped Spanish chorizo
  • 3 to 4 cups cooked rice (I highly recommend long-grain rice cooked with the least amount of liquid)
  • salt to taste

For the cheese sauce

  • 1/4 cup butter
  • 2 to 3 tablespoons all-purpose flour
  • 1 and 1/2 cup milk (I used skim milk)
  • 125 grams cheese (most varieties will do), grated or cut into small pieces

Instructions

  • Heat the olive oil in a pan. Add the chopped onion, parsley, sage, rosemary and thyme. Cook over medium-low heat until fragrant and the onion bits are translucent.
  • Turn up the heat to medium. Add the bacon and chorizo. Cook, stirring, for about a minute.
  • Turn off the heat. Stir in the cooked rice.
  • Transfer the rice mixture to a shallow ovenproof bowl.
  • Preheat the oven to 450F. Make the sauce.
  • Heat the butter in a sauce pan. Add the flour, all at once, stirring to make a smooth paste. Cook, stirring occasionally, for about five minutes. Pour in the milk in a thin stream, stirring as you pour. Add the cheese and cook gently until melted. Add salt to taste.
  • Pour the cheese sauce over the rice.
  • Tilt the bowl around to allow the cheese sauce to spread to the edges.
  • Bake for about 15 minutes in a preheated 425F oven or until the top is nicely dotted with brown spots.