This chicken flavored rice is an easy and delicious way to transform plain white rice into a savory side dish bursting with flavor. Made with long-grain white rice, toasted orzo, chicken broth, chicken base, and a blend of seasonings, this recipe delivers a perfectly seasoned side that pairs well with almost any meal.
I love orzo & rice but had never cooked them together before. This was perfect! Already added it to the cookbook. Thanks so much!
—Jeff
What’s great about this recipe
- Packed with flavor: Simple ingredients like chicken broth, orzo, and seasonings come together to transform plain rice into a flavorful and satisfying side dish.
- Elevates everyday rice: This recipe is an easy way to make rice exciting, adding texture and taste to a simple staple.
- Versatile: This rice pairs beautifully with chicken, grilled meats, fish, and even soups, making it a perfect addition to many meals.
- Family-friendly: With its simple ingredients and kid-approved flavors, this dish is sure to please everyone at the table.
- Budget-friendly: Made with pantry staples like rice, orzo, and chicken broth, this recipe is affordable and easy to prepare.
Ingredients
🧈 Butter – Use regular salted butter. If you’re sensitive to salt, use unsalted.
🌾 Rice – In this recipe, we use long-grain white rice for its light and fluffy texture
🍚 Orzo – Orzo is a small pasta shaped like rice. You can find it in the pasta aisle of larger supermarkets or online. If you're looking for a recipe to use up the opened box, try this turkey meatball soup.
🧂 Seasoning – We use dehydrated onion in this recipe instead of fresh to skip the sautéing step while still enjoying all the flavor. Find dehydrated onion in the spice aisle or online. Black pepper adds a little warmth to the dish.
🥫 Chicken broth and base – We use regular chicken broth, but low-sodium broth works well too. You can adjust the salt at the end if necessary. The chicken base adds an extra layer of flavor to the rice. Look for chicken base in the same section as broths and soups.
🌿 Chopped fresh parsley (optional) – Adds a fresh garnish at the end.
📖 See the recipe card for quantities and preparation.
How to make chicken flavored rice
- Melt the butter in a medium saucepan (about 2½–3 quarts) over medium heat.
- When the butter is melted and foamy, add the orzo and rice.
- Sauté for 5 minutes, stirring frequently, until the orzo and rice are lightly golden in spots.
- Add the dehydrated onion, black pepper, and chicken broth to the saucepan. Stir in the chicken base until fully dissolved.
- Raise the heat to high and bring the broth to a boil (about 2–3 minutes).
- Lower the heat to medium and simmer until the liquid is almost gone and the orzo and rice are visible on the surface (about 10 minutes). Stir occasionally to prevent sticking.
- Reduce the heat to low, cover the saucepan, and cook for about 20 minutes, or until the rice is tender. Stir only once halfway through.
- When the rice is done, uncover the pan and fluff with a fork to let the steam escape. Taste and add salt, if needed. (As a reference, we added a pinch.)
- Garnish with chopped parsley, if desired. Serve and enjoy!
Substitution and variations
- Rice options – Jasmine rice is a great alternative, adding a slightly floral aroma. Basmati rice also works well, offering fragrant, slender grains with a similar cooking time and texture.
- Low-sodium alternatives – If you’re sensitive to salt, use unsalted butter, low-sodium chicken broth, and adjust the final seasoning to taste.
- Garnishes – Chopped chives, cilantro, or other fresh herbs like dill or thyme can add a pop of color and flavor.
Storing and reheating instructions
Refrigerator: Cool leftover rice quickly by spreading it in a thin layer in a shallow container. Once cooled, transfer the rice to an airtight container and refrigerate for 1–2 days.
Freezer: Allow the rice to cool completely before freezing. Transfer it to airtight, freezer-safe containers, leaving about an inch of space for expansion. Label the containers with the content and date, and freeze for up to 1 month.
Reheating:
Microwave: Transfer the rice to a microwave-safe dish and cover loosely with a clean paper towel. Heat in 30 second intervals, stirring in between, until hot and steaming.
Stovetop: Use a non-stick skillet and add 1–2 teaspoons of broth or water to prevent the rice from drying out. Heat over low heat, stirring occasionally, until warmed through (at least 165°F).
Food safety: Cool leftover rice as quickly as possible. A good method is to place it in a shallow container in a thin layer, so it cools faster. Leftovers must be reheated to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture or foodsafety.gov.
Recipe tips and notes
- Toast the orzo and rice: Sautéing the orzo and rice until lightly golden adds an extra step but enhances the nutty flavor and brings depth to the dish.
- Prevent sticking: Stir occasionally while simmering the broth to prevent the rice and orzo from sticking to the bottom of the pan. Keep it brief to maintain the texture.
- Avoid over-stirring: Once the rice is covered, avoid stirring too much to prevent it from becoming sticky or gummy.
Rice is a fantastic ingredient because it’s versatile, easy to make, and affordable. Rice side dishes make a wonderful accompaniment to almost any meal. Whether you’re serving it with this simple roasted chicken, grilled meats, or fish, this dish is sure to become a go-to favorite. If you enjoyed this recipe, try our mushroom rice pilaf or the popular seasoned rice.
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📖 Recipe
Chicken Flavored Rice
Ingredients
- 2 tablespoons Butter
- 1 cup Long Grain White Rice
- ½ cup Orzo Pasta
- ½ teaspoon Dehydrated Onion
- ¼ teaspoon Black Pepper
- 3¼ cups Chicken Broth
- 1 tablespoon Chicken Base
- Salt if needed at the end
- Chopped Fresh Parsley for garnish (optional)
Instructions
- Melt the butter in a medium saucepan (about 2½–3 quarts) over medium heat.
- When the butter is melted and foamy, add the white rice and orzo. Sauté for 5 minutes, stirring frequently, until lightly golden in spots.
- Add the dehydrated onion, black pepper, and chicken broth to the rice.
- Add the chicken base and stir until it is fully dissolved.
- Raise the heat to high and bring the broth to a boil. This will take about 2–3 minutes.
- Lower the heat to medium and simmer until the liquid is almost gone and the rice and orzo are visible on the surface, about 10 minutes. Stir occasionally to prevent sticking.
- Reduce the heat to low, cover the saucepan, and cook for approximately 20 minutes, or until the rice and orzo are tender. Stir only once, halfway through the cooking time.
- When the rice is done, uncover the pan and fluff with a fork to let the steam escape.
- Taste the rice and add salt if needed. As a reference, we added a pinch to ours.
- Garnish with chopped parsley, if desired. Serve and enjoy!
Notes
- Use low-sodium broth and unsalted butter if sensitive to salt.
- Stir briefly while simmering to prevent the rice and orzo from sticking to the pan.
- Once covered, stir sparingly to avoid sticky or gummy rice.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Alison
This is delicious and has become our go to rice side dish! It's gluten free and so easy.
Jen
This recipe is on repeat in my house! The only thing I don’t do is add any salt. It always comes out perfect!!!
Jeff
I love orzo & rice, but had never cooked them together before. This was perfect! Already added it to the cookbook. Thanks so much!
Olen
If you think about it, though the pasta shape is different, rice and orzo is similar to America's favorite Rice-a-Roni. So, it makes sense that it is good. I'm making this and the only difference is that I am replacing the butter with chicken fat...which, you may be surprised to find out, is actually more healthful than butter. And I'm also adding some chopped garlic, a chopped up scallion and sprinkles of powdered bay leaf, sage and either white pepper or a dash of cayenne or Sriracha as I enjoy a bit of a "tang". I'm not sure if I will add this now, or after it is cooked, but anything chicken explodes in flavor with a dash of lime juice.
All of that is not to denigrate the original recipe, which is good.
Cathie
Do you rinse the rice first? I haven't tried it yet so I won't rate it but I'm excited to try it
Elizabeth
Hi Cathie, No, do not rinse the rice before cooking it. It gets sautéed with the orzo in butter so it needs to be dry.
Jennifer Justesen
Easy to make and a family favorite! Super tasty!!!
Dee
I loved it, easy, rice was not dry (a big no no for hubby), I added two cups of leftover cooked chicken and 3 scrambled large eggs as I wanted a one pan meal.
Leftovers for lunch next day were terrific!
5 stars
Deedra Dwyer-Minter
Can this be made with just rice? No orzo?
Elizabeth
Hi Deedra,
In this recipe the amount of liquid and instructions were determined and tested using rice, orzo and the additional ingredients. I have not tested the recipe with rice only so I cannot speak to the results. Thanks for stopping by.
Casimiro Rascon
Just made this recipe without the orzo. It was great! Super simple to make and the kiddos loved it!
Debbie
I forgot to rate it. I would give it more stars if I could! Thanks again
Debbie
Delicious! I can never make good rice, it always turns out mushy! This was very flavorful. I liked the little crisp pieces in then bottom of the pan! Thank you
Elizabeth
Hi Debbie,
I am happy to hear you enjoyed it! Thank you for your kind comment.
Anon
cooked it exactly how it told me to, orzo overcooked long grain rice undercooked….
Elizabeth
Hi Anon, I'm sorry to hear it. I will make it again and see if I can add anything to the instructions (troubleshooting). Thanks for stopping by.
Chris Beecher
Very easy to make! Went well with baked chicken breast. My wife loved it!
Elizabeth
Hi Chris,
Happy to hear you both you enjoyed it.