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Garlic rosemary rice skillet in cast iron pan with golden garlic slices, fresh rosemary, and parsley on a wooden board

Garlic Rosemary Rice Skillet

A one-pan garlic rosemary rice skillet with toasted long-grain rice, olive oil, and fresh herbs. Ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 300 g long-grain white rice rinsed and drained
  • 3 tbsp extra-virgin olive oil
  • 6 garlic cloves thinly sliced
  • 2 fresh rosemary sprigs leaves stripped and roughly chopped
  • 600 ml low-sodium chicken or vegetable stock warmed
  • 3/4 tsp fine sea salt
  • 1/4 tsp black pepper freshly ground
  • 1/2 lemon zest only, optional
  • 2 tbsp flat-leaf parsley chopped, for serving

Method
 

  1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well and set aside.
  2. Heat the olive oil in a 12-inch heavy-bottomed skillet over medium heat until shimmering.
  3. Add the drained rice and stir constantly for 2 minutes until the grains turn opaque and smell faintly nutty.
  4. Add the sliced garlic and chopped rosemary. Stir for 1 minute until the garlic softens slightly and smells fragrant, without browning.
  5. Pour in the warm stock carefully. Add salt and black pepper. Stir once to combine.
  6. Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18 minutes without lifting the lid.
  7. Remove the skillet from the heat. Leave the lid on and let the rice rest for 5 minutes.
  8. Remove the lid and fluff the rice with a fork. Stir in the lemon zest if using. Taste and adjust salt.
  9. Scatter chopped parsley over the top and serve straight from the skillet.

Notes

Using warm stock prevents the rice from seizing when it hits the pan, which keeps the texture even. If your lid is loose-fitting, fold a clean kitchen towel over the pan just before covering to trap steam.