Seasoned Rice

Seasoned rice is an easy and flavorful alternative to plain white rice. It gets a ton of flavor from herbs and spices and it’s cooked with chicken broth instead of water for even more tasty goodness.

Course Side Dish

Cuisine American

Keyword rice recipes

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 224kcal

Author Elizabeth

Ingredients

1 tablespoon Butter use unsalted butter if you are sensitive to salt
1 tablespoon Olive Oil
1½ cup Long Grain White Rice
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 quart), place over medium heat.
When the butter is melted and sizzling a little, add the rice. Cook for 5 minutes to coat it with the oil and heat it up. Stir occasionally to move it around and prevent it from burning.
Add the paprika, garlic powder, dried parsley, dehydrated onion, black pepper, cumin, and crushed red pepper (if using). Stir well to combine.
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 the broth to a boil (this will take about 2-3 minutes).
Lower the heat to medium and let the broth simmer until the liquid is almost gone and the rice is visible on the surface (this will take about 10 minutes). Stir occasionally and briefly to make sure the rice is not sticking to the bottom of the pan.
Lower the heat to low, cover the saucepan and cook the seasoned rice for approximately 20 minutes, or until the rice is no longer hard in the center. Stir only one time halfway through the cooking time.
When the rice is done, uncover the pan and fluff 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

Do not uncover the pan except one time to stir it halfway through the cooking time. Uncovering too often will let steam escape and the rice will not cook properly. Also, do not over stir the rice; it will get sticky.

Nutrition