This seasoned rice recipe is an easy, budget-friendly side dish that's full of flavor. Made with chicken broth instead of water plus a simple blend of herbs and spices, it's a delicious way to dress up plain white rice. It pairs well with everything from chicken and pork to beef, making it a versatile side you'll want to add to your dinner rotation.
About this recipe
What is seasoned rice?
Seasoned rice is white rice cooked with broth instead of water and flavored with a blend of herbs and spices. It's similar to the boxed rice mixes you'll find at the grocery store, but this homemade version lets you control the ingredients and adjust the seasoning to suit your taste.
What's great about this recipe
- Versatile side dish - This seasoned rice recipe pairs well with pork, chicken, beef, seafood, and tacos, making it a go-to side dish.
- Budget-friendly - Made with pantry staples, this rice is an affordable way to add a flavorful side to any meal.
- Easy to make - With minimal prep and straightforward steps, it's perfect for busy weeknights.
- Great for meal prep - Make a batch ahead of time and enjoy the leftovers throughout the week for lunch or dinner.
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Ingredients you'll need
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Oil - Oil and butter are used to coat the rice and toast it just a little bit. Use regular salted butter or unsalted if you are sensitive to salt.
Rice - Long grain white rice works best. Do not use brown rice because the cooking time and method are different.
Herbs and spices - The rice is flavored with a homemade seasoning mix made with paprika, garlic powder, dried parsley, dehydrated onion, black pepper, cumin, and crushed red pepper (leave it out if you don't like heat). Fresh parsley can be used for garnish to add a final pop of color (optional). Salt may be needed at the end, to taste.
Chicken broth and base - We use regular chicken broth, but use low-sodium if you're sensitive to salt. Chicken base adds a rich layer of flavor. Find chicken base in the broth and soup aisle at most supermarkets or online.
📖 See the recipe card for quantities and preparation.
How to make seasoned rice
- Add the butter and olive oil to a medium saucepan (about 3 quarts), place over medium heat.
- When the butter is melted and foamy, add the rice. Cook for 5 minutes to coat it with the butter and oil and lightly toast it. Stir occasionally to prevent it from burning.
- Add the paprika, garlic powder, dried parsley, dehydrated onion, black pepper, cumin, and crushed red pepper (if using). Stir well.
- Next, add the chicken broth while stirring. Then, add the chicken base and stir well until it dissolves. Raise the heat to high and bring to a boil.
- Lower the heat to medium and let the broth simmer until the liquid is almost gone and the rice is visible on the surface (about 10 minutes). Stir occasionally to make sure the rice is not sticking to the bottom.
- Lower the heat to low, cover, and cook for 20 minutes, or until the rice is no longer hard in the center. Stir only one time halfway through the cooking time. Uncover the pan and fluff with a fork to let steam escape.
- Taste and add salt if needed. As a reference, we added a pinch to ours. Transfer the rice to a serving plate and garnish with fresh parsley, if desired.
Recipe tips and notes
- Don't remove the lid except once to stir halfway through the cooking time. Uncovering the pan too often lets steam escape, which can affect the cooking process and leave the rice undercooked.
- Once the rice is covered, avoid over-stirring. Stirring too much can make the rice gummy.
- Use a heavy-bottomed pot with a tight-fitting lid to help distribute the heat evenly and prevent scorching.
- Fluff, don't mash the rice. Use a fork instead of a spoon to fluff the rice after cooking. This keeps the grains separate and helps prevent them from becoming sticky.
- If the rice is still firm after the recommended cooking time, cover it and let it steam off the heat for a few more minutes.
Substitutions and variations
- Oil alternatives - If you don't have olive oil, use avocado oil, vegetable oil, or canola oil. These neutral oils work well and won't overpower the flavors. For a richer taste, you can also use all butter (salted or unsalted, depending on your preference).
- Herb and spice swaps - Stick with dried herbs to maintain the intended texture and flavor balance. Instead of dried parsley, use dried oregano or thyme. Swap paprika for smoked paprika for a subtle smoky flavor. If you don't have dehydrated onion, onion powder works well.
- Rice alternatives - Jasmine and basmati rice can be used because they have a similar cooking time and method. Avoid brown rice, which requires different cooking instructions.
- Broth and base substitutes - Use vegetable broth instead of chicken broth for a vegetarian-friendly version. You can also substitute vegetable base for the chicken base.
- Lower sodium options - Use low-sodium broth, base, and unsalted butter if you are sensitive to salt. Taste at the end and adjust as needed.
Storing and reheating
Cool the rice quickly - Spread leftover rice in a shallow dish or pan so it cools in a thin layer. Once it's cooled, transfer it to an airtight container and refrigerate promptly.
Refrigerator - Store the rice in an airtight container in the refrigerator for 3 to 4 days.
Freezer - Transfer the rice to a freezer-safe resealable bag, label and date it, then freeze for up to 2 months for the best quality. Flatten freezer bags for easier storage and quicker thawing.
Reheating - Thaw frozen rice overnight in the refrigerator, if desired. You can also reheat it directly from frozen; it will just take a little longer. Reheat in the microwave or warm it in a nonstick skillet over medium-low heat with 1 to 2 teaspoons of water or chicken broth to help restore moisture. Heat until hot and steaming, reaching an internal temperature of 165°F.
Food safety - Don't leave cooked rice at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F). For more information on safe food handling and storage, visit U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed this seasoned rice, try one of our other rice recipes. They're easy to make, budget-friendly, and pair well with a variety of meals. Start with our popular chicken flavored rice, which combines white rice and orzo cooked in savory chicken broth. Of course, you can't go wrong with classic white rice. And for something a little more hearty, try yellow rice and black beans or Cuban black beans and rice (moros).
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📖 Recipe
Seasoned Rice
Ingredients
- 1 tablespoon Butter use unsalted butter if you are sensitive to salt
- 1 tablespoon Olive Oil
- 1½ cups Long-Grain White Rice washed and drained
- 2 teaspoons Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Dried Parsley
- 1 teaspoon Dehydrated Onion
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Cumin Powder
- Pinch Crushed Red Pepper optional (leave it out if you don't like spicy)
- 3 cups Chicken Broth use reduced-sodium broth if you are sensitive to salt
- 1 tablespoon Chicken Base
- Salt if needed at the end
- Chopped Fresh Parsley for garnish optional
Instructions
- Add the butter and olive oil to a medium saucepan (about 3 quarts) over medium heat.
- When the butter is melted and sizzling, add the rice. Cook for 5 minutes, stirring occasionally to coat it with oil and prevent burning.
- Add the paprika, garlic powder, dried parsley, dehydrated onion, black pepper, cumin, and crushed red pepper (if using). Stir well to combine.
- Pour in the chicken broth while stirring, then add the chicken base and stir until dissolved.
- Raise the heat to high and bring the broth to a boil (about 2-3 minutes).
- Reduce the heat to medium and let the broth simmer until the liquid is almost gone and the rice is visible on the surface (about 10 minutes). Stir occasionally and briefly to prevent sticking.
- Lower the heat to low, cover the saucepan, and cook for 20 minutes, or until the rice is no longer hard in the center. Stir only once halfway through cooking.
- Once done, uncover the pan and fluff the rice with a fork, allowing the steam to escape.
- Taste and add salt if needed (as a reference, we added a pinch to ours).
- Transfer the rice to a serving plate and garnish with fresh parsley, if desired.
Notes
- Don't remove the lid except once to stir halfway through the cooking time. Uncovering too often lets steam escape, which can affect the cooking process and leave the rice undercooked.
- Once the rice is covered, avoid over-stirring. Stirring too much can make it gummy.
- Use a heavy-bottomed pot with a tight-fitting lid to help distribute heat evenly and prevent scorching.
- Use a fork instead of a spoon to fluff the rice after cooking. This keeps the grains separate and prevents them from becoming sticky.
- If the rice is still firm after the recommended cooking time, cover and let it steam for a few more minutes off the heat.
💌 Save this recipe
We'll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
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.
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