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Herb Seasoned Rice is fluffy, buttery, and full of garlic flavor. It’s the perfect simple side dish to complement any meal and takes just 20 minutes to make. Forget the boxed mixes. Once you see how easy it is to make seasoned rice from scratch, you’ll never go back.
If you love easy rice sides, you’ll also enjoy Cilantro Lime Rice, Easy Rice Pilaf, and Authentic Mexican Rice.
When I was a kid, there was a boxed rice mix my mom used to buy that was the only kind of rice I would eat. The company stopped making it years ago, but this recipe is the closest I’ve come to that childhood favorite. It’s simple, made with long grain white rice, chicken broth, butter, and dried herbs, but the flavor is anything but plain.
3 Tips That Make or Break This Recipe
A few simple steps make the difference between good rice and great rice. Keep these tips in mind before you begin.
- Toast the rice in butter first. Sautéing the dry rice in butter and olive oil before adding liquid reduces starch and helps the grains stay separate. This is the secret to fluffy rice that isn’t sticky or gummy.
- Use low-sodium chicken broth. Cooking rice in broth instead of water is the biggest flavor boost you can give it. Go with low-sodium so you can control the salt level. You can always add more at the end, but you can’t take it away.
- Don’t peek while it cooks. Once you cover the pot, leave it alone for the full 20 minutes. The steam is what cooks the rice evenly, and lifting the lid lets it escape.
RECIPE WALK-THROUGH
How to Make Herb Seasoned Rice
See the recipe card below for full, detailed instructions
This recipe is practically foolproof. The key is toasting the rice, adding your seasonings and broth, then letting the steam do the rest. Here’s how it comes together.
Step 1: Toast the Rice
Melt the butter and olive oil together in a medium pot or deep skillet with a tight-fitting lid over medium heat.
Add the dry rice and stir it around, sautéing for about 2 minutes until the grains turn bright white. This step adds a subtle nutty flavor and helps the rice cook up fluffy instead of sticky.
Step 2: Add Seasonings and Broth
Stir in the dried parsley, thyme, garlic powder, and onion powder. Let the herbs toast with the rice for about 30 seconds until fragrant.
Pour in the chicken broth and add another tablespoon of butter for richness. Give everything a good stir to combine.
Use dried herbs for cooking. They hold up better to heat and infuse the rice as it simmers. If you want to use fresh herbs, stir them in at the end after fluffing.
Step 3: Simmer and Rest
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover with the lid. Let it simmer for 20 minutes without lifting the lid.
When the timer goes off, turn off the heat but leave the lid on. Let the rice rest for 5 to 10 minutes.
This resting time allows the moisture to redistribute and gives you perfectly tender grains.
Step 4: Fluff and Serve
Remove the lid and fluff the rice with a fork, separating the grains. Taste and add salt if needed, though with a flavorful broth, you may not need any.
Serve immediately while it’s warm and fluffy.
Want to use fresh garlic? Swap the garlic powder for 2 minced garlic cloves. Add them with the dried herbs and sauté briefly before adding the broth.
Serving Suggestions
This seasoned rice goes with just about anything, which is why it’s become a staple in our house. The buttery, garlicky flavor pairs especially well with simple proteins and roasted vegetables.
Chicken:
Beef & Pork:
Vegetables:
Make it a meal. Add some cooked chicken or shrimp and steamed vegetables like broccoli or carrots to turn this side into a satisfying rice bowl. It’s great for meal prep!
Storage Tips
Storage and Reheating
Rice is easy to store, but it’s important to handle it properly to keep it safe and fresh.
To store: Let the rice cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Don’t leave it to cool in the same pot it was cooked in. Spread it on a baking sheet or divide into shallow containers to cool quickly. Stored properly, it will keep in the fridge for 3 to 4 days.
To freeze: Rice freezes beautifully for up to 3 months. Portion it into freezer-safe containers or bags, pressing out excess air. Thaw overnight in the refrigerator before reheating.
To reheat: Make sure the rice gets piping hot all the way through. Add about 1 tablespoon of water per cup of rice to prevent it from drying out, then microwave in 30-second intervals, stirring in between, until heated through.
Frequently Asked Questions
What is the best seasoning for white rice?
My favorite combination is garlic powder, dried thyme, and dried parsley. It adds plenty of flavor without being overpowering. The real game-changer, though, is cooking the rice in chicken broth instead of water. That’s where most of the flavor comes from.
You can also experiment with other herbs and spices like paprika, cumin, or Italian seasoning depending on what you’re serving it with.
Can I make seasoned rice in a rice cooker?
Yes! As long as you’re using dried herbs, you can add all the ingredients directly to your rice cooker and let it do the work. If you want to use fresh herbs, stir them in after the rice is cooked.
I personally prefer the stovetop method because toasting the rice in butter first gives it a better texture and richer flavor, but the rice cooker version still turns out great.
Can I use brown rice instead of white?
You can, but you’ll need to adjust the cooking time and liquid. Brown rice typically needs about 45 minutes to cook and requires more liquid. Check your package directions for the exact ratio and time. The flavor will be slightly nuttier, and the texture will be chewier than white rice.
Can I make this vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and you’re all set. The rice will still be flavorful and delicious. One reader mentioned making it with vegetable broth for a rice salad, and it worked perfectly.
More Flavorful Rice Recipes
- Easy Rice Pilaf
- Cilantro Lime Rice
- Authentic Mexican Rice
- Black Beans and Rice
- Coconut Rice
- One Pot Dirty Rice
Herb Seasoned Rice
Ingredients
- 1 cup long grain white rice
- 2 tablespoons butter divided
- 2 teaspoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Kosher salt (optional, see notes)
- 2 cups low sodium chicken broth
Instructions
- Melt 1 tablespoon butter with the olive oil in a 3-quart sauté pan or pot over medium heat. Add the rice and sauté for about 2 minutes, stirring occasionally, until the grains turn bright white.
- Add the parsley, thyme, garlic powder, and onion powder to the rice. Sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and add the remaining tablespoon of butter. Stir to combine and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and cover with a tight-fitting lid. Simmer for 20 minutes without lifting the lid.
- Remove from heat and let stand, covered, for 5 to 10 minutes. Fluff with a fork before serving.
Notes
- Rice type: Long grain white rice works best. Jasmine rice adds a subtle nutty flavor and is also a great choice. Avoid short grain or sushi rice, which will be too sticky.
- Salt: The salt is optional when cooking. If you’re using regular (not low-sodium) chicken broth, skip the salt during cooking and add it at the end only if needed.
- Fresh herbs: This recipe uses dried herbs because they infuse the rice as it cooks. If you prefer fresh, use double the amount and stir them in after fluffing.
- Fresh garlic: Swap the garlic powder for 2 minced garlic cloves. Add them with the dried herbs and sauté briefly before adding the broth.
- Vegetarian option: Use vegetable broth instead of chicken broth for a vegetarian version.
- Brown rice: You can use brown rice, but it will need more liquid (check your package) and about 45 minutes of cook time.
- Doubling: This recipe doubles easily without adjusting the cook time. Just use a larger pot to ensure even cooking.
- Resting is important: Don’t skip the rest time after cooking. It allows the moisture to redistribute for perfectly fluffy rice.
- Flavor variations: Try different herb combinations depending on what you’re serving. Italian herbs (basil, oregano) work well with chicken. A pinch of cumin pairs nicely with Mexican dishes.
- Storage: Refrigerate in an airtight container for 3-4 days. Freeze for up to 3 months.
- Reheating: Add 1 tablespoon of water per cup of rice and microwave until heated through, stirring halfway.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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Can’t wait to try it
I’m not normally a rice fan, but this recipe might change my mind.
Nice! Thanks for stopping by Shelby.
Thank you. I needed some MJB Chicken flavored rice to make an artichoke, shrimp and rice salad we always have at Easter. I think they stopped making that rice mix sometime in the 1980’s or 1990’s. I made your recipe using vegetable broth and let the pickiest members of the family taste test it for approval before making the salad. This worked perfectly!
Can you say OMGOODNESS, my boyfriend loves this rice 🍚 I also love it. I wanted something different with my rice and came across this recipe. Now we will NEVER have plan white rice again. This recipe is a keeper in my house. And every time we hv rice which is basically every other day in the South. This is how we have it. And anyone that stops over loves it. Thank you.
You are so welcome Nikki! Awesome comment, thanks for stopping by.
What is the best rice to do this with?
I usually use Jasmine rice but long grain white rice also works.
This is the best rice I have ever made. Can’t wait to try the Mexican rice.
Nice! Thanks for the awesome comment Martha.
Honey-child,
Let me start by saying, I’m what one may tag as G.R.I.T.S (girl raised in the south). With that being said, I’m all about good-food, spice and flavor.
So, I’m speaking authentically when I say, this rice recipe is/was light, moist, fluffy and flavorful!
I grew up on grandma’s cooking and I’m about that rice life. However, something in me knew that “rice” could taste a whole lot more live-lier.
That’s what drew me to google and search for different recipes. And, then I found yours🤗
Thank you so much for sharing your recipe(s). I had the most wonderful time expecting and preparing it for hubby and I to enjoy.
Even, with the exception of a 1 little tweak, we are MOST satisfied and rate this a 5* recipe.
You are so welcome Belle! Love your story and feedback. Thanks for stopping by to share.
I’m not a huge fan of rice, especially plain rice. This recipe solved that, delicious. Love it!
Nice! Thanks for stopping by Donna.
Rice is usually rice…however, this is just a wonderful addition. My family loved it.
Thank you so happy I tried it
You are so welcome Kathleen! Thanks for stopping by.
Love it!