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Herb Seasoned Rice is fluffy and flavorful, and the perfect simple, light side dish to compliment any meal. It only takes 20 minutes to prepare and is almost completely hands off. No more boxed mixes – this seasoned rice is so much better!
Rice is one of the easiest side dishes to make with almost any meal. It takes very little time, it’s super easy and totally hands off. Some more rice side dishes we love are Cilantro Lime Rice, One Pot Dirty Rice, Authentic Mexican Rice, and Easy Rice Pilaf.
Table of Contents
Why You’ll Love This Seasoned Rice Recipe
When I was a kid there was a boxed rice mix that my mom used to buy. It was the only kind of rice I would eat. The company stopped making it and eventually I learned to love all kinds of seasoned rice, but this recipe is the closest I’ve come to that childhood favorite.
It’s a simple recipe, made with long grain white rice, chicken broth or stock, and dried herbs. I use dried for the recipe because they are more readily available but you can use fresh instead (just double the amount).
Ingredients and Substitutions
- Long grain white rice: This recipe will work with any type of white rice, except for specialty rices like paella or risotto, or sushi rice. You can use brown rice, but you’ll need to extend the cooking time
- Butter and olive oil: I like to saute the dry rice in butter and olive oil to reduce the starch and add flavor. This helps it to be more fluffy and less sticky.
- Herbs: Dried parsley and dried thyme are my herbs of choice for the best seasoned rice, but you are welcome to use fresh if you prefer. Just double the amount when using fresh.
- Flavor: I live for garlic so of course I included some garlic powder. I also added onion powder for an extra boost.
- Salt: This is optional to add before cooking. You can also wait until after the rice is cooked and add it then, if needed.
- Chicken broth: You can use stock or broth, they are very similar in flavor although stock is a bit richer. I recommend using a low sodium or even a no-salt version; it’s a lot easier to add salt than it is to take it away.
How to Make Herb Seasoned Rice
See recipe card below for ingredient quantities and full instructions.
I’m one of those people that was always afraid to make rice on the stovetop for fear it wouldn’t turn out. Fear not though, because this recipe is practically foolproof!
Saute the rice. Melt some olive oil and butter in a medium size pot or deep skillet with a tight fitting lid. I like to use butter for added flavor but you can use only the olive oil, or really any cooking oil, if you wish. Add the dry rice and stir it around a few times, sauteeing until the grains are bright white.
Add the seasonings. Stir in dried parsley and thyme, garlic and onion powder. Pour in the chicken broth and some butter and stir to combine.
Cook. Bring everything to a boil over medium high heat, then reduce the heat to low and cover with the lid. Cook for 20 minutes – no peeking!
Fluff and serve. Turn off the heat but don’t disturb the rice. Let it sit for at least 5-10 minutes before removing the lid. Give it a good fluff with a fork or spatula and serve.
FAQs
My family loves rice, but they usually have to douse it in butter or soy sauce to get enough flavor. That’s a lot of added salt! So how do you make plain white rice taste good? Cook it with chicken broth, garlic, and herbs!
My favorite seasonings to use are garlic, thyme and parsley. The combination adds just enough flavor without being overpowering.
Cooking rice in chicken broth instead of water gives it the biggest flavor boost you can get. Add salt at the end if you need it, but you may not with a really flavorful broth.
Absolutely! As long as you are using dried herbs, you can cook this rice in a rice cooker. Just put all of the ingredients in your machine and turn it on. If you are using fresh herbs, stir them in at the end.
I personally prefer the stovetop for flavoring rice – the butter saute gives the rice a better texture and richer flavor.
Serving Suggestions
The best thing about this dish is that it goes with so many different entrees. It makes a wonderful light side next to Oven Roasted Vegetables for lots of different entrees like Creamy Baked Chicken, Cajun Grilled Pork Chops, Garlic Butter Steak Bites and Baked Boneless Chicken Thighs.
Helpful Tips
- You can use brown rice if you prefer, just note the time on the package and cook accordingly.
- Add some protein like chicken or shrimp and some steamed carrots or broccoli to make this a complete meal. Great for meal prep!
- Add more flavor with seasonings of your choice, like paprika, cumin or red pepper flakes.
- Want to use fresh garlic? Just add it instead of garlic powder and saute with the rest of the seasonings.
Storing and Reheating Cooked Rice
If you plan on having leftover rice to enjoy later, you must know the proper way to store it.
Storage: Cool the rice and store it in an airtight container in the fridge for 3-4 days. Rice should be refrigerated within 2 hours of cooking, and shouldn’t be left to cool in the same bowl it was cooked in. Either divide into shallow bowls or spread on a baking sheet to cool quickly, or place in a storage container then directly into the refrigerator or freezer. Rice will keep in the freezer for up to 3 months.
Reheating seasoned rice: When reheating rice, you want to make sure that it gets piping hot to prevent bacteria growth. Thaw rice in the fridge overnight if necessary, then reheat in the microwave. Add 1 tablespoon of water per cup of rice to prevent it from drying out.
More Ways to Eat Rice
- One Pan Mexican Fried Rice
- Easy Chicken and Rice Bake
- Authentic Mexican Rice
- Easy Rice Pilaf Recipe
- Homemade Horchata (Mexican Rice Drink)
Herb Seasoned Rice
Ingredients
- 1 cup long grain white rice
- 1 tablespoon butter
- 2 teaspoon olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- 2 cups low sodium chicken broth
Instructions
- Melt butter and olive oil in a 3 quart saute pan over medium heat. Add long grain white rice and saute for 2 minutes or until rice is bright white in color.
- Add parsley, thyme, garlic powder and onion powder to the rice. Saute for about 30 seconds.
- Add chicken broth and a tablespoon of butter and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Remove from heat and let stand 5-10 minutes. Fluff rice before serving.
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!