Herb Seasoned Rice
Herb Seasoned Rice is fluffy and flavorful, made with butter, chicken broth, garlic, and herbs. It's the perfect side dish for any meal and ready in just 20 minutes.
Servings: 6 servings
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
Serving: 0.5cup | Calories: 156kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 236mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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