Garlic butter rice and asparagus is a simple, flavorful side dish made with tender rice and asparagus tossed in melted butter, sautéed garlic that perfectly pairs with chicken, fish, or beef for an easy dinner for supper.
Why You’ll Love Garlic Butter Rice and Asparagus Recipe
- Ready in about 30 minutes
- Uses simple pantry ingredients
- Perfect side dish or light meal
- Full of buttery garlic flavor
- Melty parmesan and splash of cream or milk makes it irresistibly creamy
Ingredients
Rice
Chicken Broth
Butter
Fresh Garlic
Asparagus
Whole Milk
Shredded Parmesan Cheese
Salt and Pepper
How to make Garlic Butter Rice and Asparagus
Rinse rice until water runs clear.
Pour 2 cups of chicken broth (or water) into a saucepan and place on the stove on medium high heat.
Dump in clean rice and allow it to come to a gentle boil, then turn heat to low.
While rice gently boils, wash asparagus and remove bottom 1/3 of stem, or until your knife reaches the tender portion of the stem. Cut up the remaining 2/3 of the asparagus stems into desired sized bites.
Once broth (water) has cooked down to at least half, top rice with chopped asparagus and cover.
Keeping a close eye on rice and asparagus cooking, turn off and allow it to finish steaming once liquid is nearly gone.
In a small skillet, melt 2 T of butter and sauté garlic for 30 secs. Fluff rice and pour garlic butter over the top.
Along with a splash of milk, add cheese and seasonings and enjoy!
Yes. Brown rice works well in this recipe, but it requires a longer cooking time and additional liquid. Follow the package instructions for best results.
I recommend freshly shredded parmesan cheese because it melts more smoothly and provides a richer flavor than pre-shredded varieties.
Cook the asparagus just until it turns bright green and becomes slightly tender. It should still have a little bite to maintain the best texture. If added to the rice too early, it will become more mushy. Err on the side of adding it at the end and giving it more time to steam in order to avoid it getting mushy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of broth, milk or butter to keep the rice moist.
Broccoli, peas, zucchini, or mushrooms might be good substitutes or additions to the asparagus.
What to serve it with
Serve with sautéed polish sausage, chicken, grilled steak or sautéed shrimp! Try it with these flavorful Little Cheddar Meat Loaves.
Tips for success
Be careful to not overcook your asparagus causing it to be mushy. Err on the side of adding it later rather than earlier to the rice.
Add enough milk/half and half to create your desired consistency.
Garlic Butter Rice and Asparagus
Ingredients
- 1 cup Jasmine Rice
- 2 cups Chicken Broth
- ½ lb Asparagus
- 2 Tbsps Butter
- 4 cloves Garlic minced
- ⅓ cup Parmesan cheese shredded
- Milk or cream for desired consistency
- Salt and Pepper to taste
- Parsley and Parmesan for garnish
Instructions
- In a saucepan, pour in chicken broth and rice and bring to a soft boil.
- While rice is cooking, wash and chop asparagus to desired size.
- When liquid on rice has decreased by half or more, place asparagus on top and cover.
- In a skillet, sauté garlic in melted butter for 30 seconds.
- Once rice is done and asparagus is tender, fluff with a fork and pour garlic butter over.
- Add remaining ingredients, using enough milk to get to desired consistency.
- Gently combine and enjoy!
My husband bought me a set of these knives to use for chopping and I love them!
