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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, Authentic Mexican Rice, and Easy Rice Pilaf.
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).
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.
* Be sure to see the recipe card below for the
complete list of ingredients 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, 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 fof at least 5-10 minutes before removing the lid. Give it a good fluff with a fork or spatula and serve.
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 – I just feel it gives the rice a better texture.
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.
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.
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