Seasoned Rice

This seasoned rice recipe is made with chicken broth, butter, and a simple blend of herbs and spices for an easy, flavorful side dish that pairs well with chicken, pork, beef, and seafood.

Course Side Dish

Cuisine American

Keyword rice recipes

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 224kcal

Author Elizabeth Rodriguez

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.

Nutrition