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Light Rosemary Rice

This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1/4 cup water
  • 1 cup uncooked long grain rice
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese


  • In a saucepan, saute onion and garlic in oil until tender. Add broth and water; bring to a boil. Stir in rice, rosemary and pepper. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from heat; stir in cheese.
Nutrition Facts
3/4 cup: 250 calories, 5g fat (1g saturated fat), 4mg cholesterol, 367mg sodium, 42g carbohydrate (2g sugars, 1g fiber), 7g protein.

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Average Rating:
  • PrplMonky5
    Apr 24, 2016

    My husband and I liked this, but thought that the pepper taste was overwhelming, almost over powering the rosemary taste. I will be cutting back on that next time. Also I didn't have any shredded Parmesan, so I tried Mozzarella. I don't think it gave it much of a taste. Next time I'll stick with either the shredded Parm or grated. Otherwise, a decent side. I'll make this again.

  • LynetteMichelle
    Feb 4, 2014

    Easy to make and delicious, I don't always put the cheese in, but it tastes great with or with out.

  • flower224
    May 28, 2012

    Easy Easy Easy to make and tasted fablous didnt need any butter or anything over the top. Skipped the cheese - didn't think it needed it. Complimented our turkey dinner perfectly!

  • Valacia
    Jun 19, 2011

    I did not include the Parmesan cheese when I made it, but it was still delicious! It has a small kick to it from the spices that my husband and I both loved.