Cheesy Herb Rice

1 package (10 oz) frozen asparagus*
2 tablespoons butter
1/2 medium onion, finely chopped
1-2 cloves minced garlic
4-5 roma tomatoes, chopped
3 cups chicken broth
3 cups minute rice
1/2 cup grated Italian blend cheese **
1/4 cup Asiago cheese, grated
chopped fresh basil, for garnish and to taste

Place frozen asparagus in microwave safe bowl, cover and cook on high heat 2-3 minutes. Stir, cook 2-3 minutes longer or until firm tender (do not overcook). Set aside.

Melt butter in large saucepan or dutch oven with a lid, add chopped onion and garlic and sauté until onion is cooked. Add tomatoes and heat to simmering. Add broth, bring to a boil, turn heat off, add rice, cover and allow to stand 5-7 minutes. If all moisture has not been absorbed, turn heat back on low. Stir rice and continue to cook until most moisture has been absorbed. Stir in cooked asparagus and Italian blend cheese. Salt and pepper to taste. Sprinkle with chopped fresh basil and grated Asiago cheese, and serve hot.

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