Hey friends! If you’re tired of plain old white rice and looking to spice things up, this seasoned rice recipe is exactly what you need. It’s one of those recipes that you can rely on to elevate any meal without much effort. With just a few pantry staples, you’ll have a dish that’s bursting with flavor and ready to pair with just about anything. It’s quick, easy, and guaranteed to become a family favorite!
Ingredients/Substitutions:
- Rice (long gran rice, I like to use basmati)
- Chicken broth
Pro Tip: If you don’t have broth on hand, a good quality bouillon cube works wonders. Just dissolve the cube(s) in hot water—check the instructions on your bouillon cube to know how much water you need to reach three cups. - Garlic powder: If you don’t have garlic powder you can sub it with 2 garlic cloves. Just add a drizzle of olive oil to you pan, add your minced garlic, when its starts to brown you can add the rest of the ingredients and proceed with the recipe as written.
- Paprika
- Fresh parsley can be substituted by dry parsley, or you can skip it.
- Thyme
- Salt to taste
(Optional, depending on the saltiness of your broth or bouillon) - 2 tbsp butter
Note: Chicken broth can vary in salt content—regular, low-sodium, or no salt added. Bouillon cubes are usually on the saltier side, so make sure you adjust the amount of added salt accordingly to avoid an overly salty dish.
Directions:
This recipe couldn’t be easier! Forget about rinsing the rice—just add everything into your pan. Cook on medium heat until the liquid is fully absorbed and the rice is tender. Once it’s done, let it rest with the lid on for 10 minutes to allow the flavors to meld. Finally, stir in the butter until it’s melted and evenly distributed throughout the rice. And there you have it—a perfectly seasoned, deliciously buttery rice dish that’s ready to serve!
Storage:
Got leftovers? At home I like to store mine in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, I just pot it in the microwave with a splash of water to rehydrate. It is possible to freeze it for up to 3 months. (FYI: Some people prefer no to eat reheated rice, for fear that it can harbor bacteria called Bacillus cereus, which can cause food poisoning if the rice is not stored properly. To be safe, I like to cool my rice quickly after cooking and store it in the refrigerator within an hour. Then, reheat thoroughly before eating, and avoid keeping it in the fridge for longer than three days. I personally, never had an issue, and I don’t know anyone who has had an issue with this either.
Disclaimer: Please note that while I’ve provided general advice on rice storage, it’s important to use your own judgment when handling food. I’m not responsible for any outcomes based on the storage information provided.
How to Serve Seasoned Rice:
This seasoned rice is a versatile side that goes with practically everything. Pair it with grilled chicken, roasted veggies, or even as a base for your favorite stir-fry. It’s also a fantastic meal prep option—just add your protein of choice and some greens, and you’ve got a balanced meal ready to go.
Here are some favorites you could try serving alongside this rice:
Juicy and Tender Garlic and Herbs Pork Tenderloin
Seasoned Pork Tenderloin (coming soon)
Greek Chicken Souvlaki Skewers (Air Fryer)
Seasoned Rice
Equipment
- 1 large pot glass lid preferred
Ingredients
- 2 cups white rice don't rinse
- 3 cups chicken broth
- 1/4 cup of water
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp of thyme
- 2 tbsp fresh parsley
- salt (to taste)
- 2 tbsp butter
Instructions
- In a large pot, mix together all your rice ingredients.
- Heat it up, over medium high heat, until it starts to bubble. Then lower the heat to medium low, and cover the pot.
- Let it cook undisturbed for 13 minutes—no peeking!
- After cooking, quickly check that all the liquid is gone.
- Remove the pot from the heat and let it sit with the lid on for 10 minutes.
- Stir in the butter, fluffing the rice as you go.
- Serve and enjoy!
Notes
FAQ:
- Can I use brown rice instead of white rice?
Definitely! Just keep in mind that brown rice requires a longer cooking time and more liquid. You might need to adjust the recipe slightly, but it’s a great way to make this dish even healthier. - What if I want to make this rice vegetarian?
No problem! Simply swap out the chicken broth for vegetable broth or use a vegetable bouillon cube instead. You’ll still get all the savory flavors without the meat.
Recipe Inspiration:
This seasoned rice recipe is inspired by the wonderful creations over at RecipeTin Eats. I kept the core flavors and adapted it to fit what we normally have on hand at our house. Nagi, the talented food blogger behind the site, has some fantastic recipes! I highly recommend checking out RecipeTin Eats whenever you have a chance.
Let me know hoy you liked the recipe! If you have any questions let me know!
Claudia
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