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4.45 from 9 votes

Herbed Parmesan Rice

A cheesy and flavorful yet low-fat dish to pair with your favorite main dish.
Prep Time5 mins
Cook Time15 mins
Total Time50 mins
Servings: 4 servings
Calories: 219kcal


  • 1/2 Tbsp. garlic-infused olive oil
  • 1 cup jasmine rice (uncooked)
  • 2 cups vegetable broth (for IBS/GERD, check out my recipe for homemade IBS & GERD safe vegetable broth here)
  • 1 tsp. dried Italian seasoning
  • 1+1/2 Tbsp. fresh chives (finely chopped)
  • 1/4-1/2 tsp. salt (based on your salt-level preference)
  • 1/4 cup Parmesan cheese (freshly grated)


  • Heat the oil in the bottom of a medium-sized saucepan until hot, then add the rice and brown (allow to cook for ~5 minutes, while stirring occasionally).
  • Add the broth, Italian seasoning, chives and salt to the pan. Bring the mixture to a boil then immediately cover, reduce heat to simmer and continue to cook for ~15 minutes, until the water is absorbed and rice is tender.
  • Stir in the Parmesan cheese (and additional salt to taste, if desired) and serve.


*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*

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Calories: 219kcal | Carbohydrates: 43g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 733mg | Potassium: 8mg | Fiber: 0g | Sugar: 1g | Vitamin A: 7% | Vitamin C: 1% | Calcium: 8% | Iron: 0%