1 cup long grain white rice (not instant or brown)

3 tablespoons unsalted butter

½ small onion, small diced

8 ounces chicken broth

8 ounces whole milk

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon pepper

4 ounces sharp cheddar cheese, grated

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Melt butter in a medium saucepan over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Stir in the rice and cook for 1-2 minutes to toast lightly and absorb butter flavor.
Add chicken broth, whole milk, paprika, salt, and pepper. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
Remove from heat and stir in grated cheddar cheese until melted and creamy.
Fluff rice with a fork and serve warm.

Use long grain white rice for best texture; avoid instant or brown rice.

Substitute vegetable broth for a vegetarian option.

For extra flavor, try smoked paprika or cayenne pepper.

To keep rice creamy when reheating, add a splash of milk.

Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing.