This herb seasoned rice is a versatile side dish that can be made in less than 30 minutes. Made with simple ingredients, this rice dish is packed with flavor, perfect for any day of the week, and can be served with just about anything. Chicken, steak, fish, or vegetables, this flavored white rice will complement any main dish. Let me show you how to make it with my step-by-step guide.
Seasoned rice recipe (Herb rice)
If you are looking for an amazing and easy flavored rice recipe, that is perfect for any time of the year look no further! This Herb Seasoned Rice is the perfect side dish you will find yourself making over and over again. With a handful of dried herbs or fresh herbs, this recipe will turn your bland white rice into a flavorful, fragrant, and delicious rice you will happy be with.
You can have this herb rice from the kitchen to the table in 30 minutes and that is from prep to finish. It is versatile and can be customized to taste. Whether you are cooking for one, a family, or a crowd, this recipe will not disappoint thanks to its affordable price point.
Not only does it come out delicious every single time but it is so simple, that anyone can make it. Seasoned rice is perfect for meal prep and can easily be reheated throughout the week.
This recipe is
- Quick and easy one-pot dish and more importantly it can be ready under 10 minutes if you use the instant pot.
- Affordable and budget-friendly, perfect for any day of the week,
- Flavourful, buttery, and delicious
- Versatile: you can use any dried herbs you have on hand and any variety of white rice you are comfortable cooking with.
- Gluten-free and can be made vegetarian or vegan by simply swapping the chicken broth for vegetable and the butter for plant-based butter.
Ingredients
Uncooked white rice: I used basmati rice but all kinds of white rice would work. Jasmine and long grain rice are other popular options.
Chicken bouillon: You can use liquid chicken stock or beef stock as well.
Butter: I used slightly salted butter but you can use any you prefer, salted or unsalted, just make sure you adjust the overall salt you would be adding to the dish accordingly.
Onions: substitute with onion powder
Garlic: substitute with garlic powder
Extra virgin olive oil: I love to use this oil as it adds extra flavor to rice, that said, you can use any type of cooking oil or flavorless oil you prefer.
Dried parsley
Dried chives
Salt
Dried green jalapeno for a little bit of heat, substitute with any other crushed chili flakes
Rice seasoning ideas (variations)
You can season rice however you like, mix up the herbs however you like to make it your own. If you would be using strong herbs or spices such as cumin or rosemary, make sure to start with a little then taste and adjust accordingly. In my own case, when I am not using parsley and chives, I simply use mixed herbs (as known here in the UK), Herbs de Provence, Italian seasoning, potato seasoning, or whatever herbs I have on hand. I also love to use herbs like savory, oregano, rosemary (last resort), or thyme.
You can also add a spice blend along with the herbs if you want for extra flavor turmeric, sweet or smoked paprika are ways to add colors to the rice. If you are feeling adventurous, stir some homemade basil pesto sauce into your rice.
How to make herb seasoned rice
Wash the rice under running cold water until the water runs clear, drain in a colander then set aside
Heat extra virgin olive oil in a cast iron pan on medium-high heat. Add finely chopped onions and saute until translucent and fragrant. Add chopped garlic and saute for about 30 seconds or so, keep an eye so it doesn't burn.
Add rinsed rice to the aromatic oil, stir for about 1 minute to toast, and release its nutty flavor, add chicken bouillon, chives, parsley, salt, dried chili, and stir.
Add water to the rice and stir again to combine, taste, and adjust the seasoning accordingly. Place the rice on medium-high heat and bring to a rapid boil (about 5 minutes mark). Reduce the heat to medium-low and place a lid on the pot tightly, continue to simmer for another 10-15 minutes or until the rice is tender.
Add a knob of butter to the rice and stir until melted, turn off the heat and, place the lid back on the pot, leave the rice to stand for another 5 minutes. Fluff with a fork and serve as desired.
What to serve with seasoned rice
There are so many ways you can serve this rice! Here are a few of my favorites:
Air fryer teriyaki chicken thighs
Garlic mushroom chicken thighs
How to store cooked rice
If you have any leftover, seasoned herb rice, it can be stored in an airtight container and kept in the fridge for up to 4 days.
You can freeze this rice for up to 3 months, make sure that it is completely cooled before storing it away.
How to reheat rice
It is important to reheat rice properly before consuming it to avoid the risk of food poisoning. You can reheat it in the microwave or on the stovetop with a splash of water, however, you choose to reheat your rice, make sure that is very hot and avoid reheating it more than once.
Tips
- Bulk the rice up by adding mixed vegetables, technically turning it to fried rice.
- If after 15 minutes and the rice is still hard and water dried off, add about ¼ cup of broth or water and continue to cook until the rice is tender. That said, don't be tempted to add too much water if the rice as that can turn the rice from perfect fluffy rice to a mussy mess.
- If you don't have chicken bouillon, you can use beef bouillon or even vegetable bouillon.
More rice recipes you will love
Seasoned Rice Recipe
Ingredients
- 2 cups uncooked white rice I used basmati rice golden sella
- 1 Tablespoons chicken bouillon
- 1 Tablespoon butter
- ½ cup onions finely chopped substitute with onion powder
- 2 large garlic cloves finely chopped substitute with garlic powder
- ¼ cup extra virgin olive oil
- 1 Tablespoon dried parsley
- 1 Tablespoon dried chives
- Salt to taste
- Dried green jalapeno to taste
- 3 cups water
Instructions
- Wash the rice under running cold water until the water runs clear, drain in a colander then set aside
- Heat extra virgin olive oil in a cast iron pan on medium-high heat. Add finely chopped onions and saute until translucent and fragrant. Add chopped garlic and saute for about 30 seconds or so, keep an eye so it doesn't burn.
- Add rinsed rice to the aromatic oil, stir for about 1 minute to toast and release its nutty flavor, add chicken bouillon, chives, parsley, salt, dried chili, and stir.
- Add water to the rice and stir again to combine, taste, and adjust the seasoning accordingly. Place the rice on medium-high heat and bring to a rapid boil (about 5 minutes mark). Reduce the heat to medium-low and place a lid on the pot tightly, continue to simmer for another 10-15 minutes or until the rice is tender.
- Add a knob of butter to the rice and stir until melted, turn off the heat and, place the lid back on the pot, leave the rice to stand for another 5 minutes. Fluff with a fork and serve as desired.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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