A tasty and simple substitute for ordinary white rice is seasoned rice. Herbs and spices give it a ton of flavor, and chicken broth is used to boil it instead of water for even more deliciousness. This is an inexpensive side dish that complements a variety of dishes.
Rice dishes are an excellent way to stretch your food budget because they are inexpensive. They also go well with almost any meal. For a tasty supper the whole family will love, serve this rice side dish with Creamy Mushroom Sauce with Bacon and Thyme, Salisbury steaks, or this delectable Southern Smothered Pork Chops.
SEASONED RICE INGREDIENTS
- Oil: Butter and olive oil are combined to make this rice. If you are sensitive to salt, use unsalted or standard salted butter.
- Rice: White long grain rice is ideal. Brown rice should not be used since the cooking time and technique varies.
- Herbs and spices: To flavor the rice, add crushed red pepper (optional), cumin, dried parsley, dried onion, paprika, and black pepper. Garnish with fresh parsley if desired. In order to retain all of the taste without having to sauté the onion, we use dried onion in this recipe. Although salt isn’t used at first, taste may dictate that it is at the very end.
- Base and Chicken Broth: Regular chicken broth works well here, although reduced sodium can also do. The rice is enhanced in taste by the chicken foundation. You may purchase chicken base online or in the supermarket’s broth and soup section.
- For preparation and quantity information, see the recipe card.
HOW TO MAKE SEASONED RICE INGREDIENTS
In a medium pot (approximately 3 quarts), add the butter and olive oil. Set over medium heat.
Add the rice once the butter has melted and become frothy. Cook for five minutes to warm it through and coat it with oil. To keep it from burning, stir it around from time to time.
Add the crushed red pepper (if using), cumin, dry parsley, dehydrated onion, paprika, and black pepper. Mix thoroughly.
Stir in the chicken broth after that. Once the chicken base is added, thoroughly whisk it until it dissolves. Turn the heat up to high and boil.
Reduce the heat to medium and simmer until the liquid is nearly completely evaporated and the rice starts to show on the surface, which should take around ten minutes. Make sure the rice is not sticking to the bottom by giving it an occasional stir.
Once the rice is no longer firm in the center, reduce the heat to low, cover, and simmer for 20 minutes. About halfway through the cooking period, give it a single stir. To let steam to escape, uncover the pan and fluff with a fork.
If necessary, taste the seasoned rice and add more salt. We added a pinch to ours as a point of comparison. If preferred, top the rice with fresh parsley after transferring it to a serving platter.
TOP TIP
The only time you should uncover the pan is to stir the rice halfway through the cooking process; otherwise, the rice will become sticky.
STORING AND REHEATING
Remaining rice should be promptly cooled. Spreading it thinly in a small pan or dish is a nice technique to do this.
For a period of one to two days, keep the rice refrigerated in an airtight container. If preferred, wrap it loosely with a fresh paper towel and reheat in the microwave until it’s hot and steaming again.
MORE RECIPES YOU MIGHT LIKE
Seasoned Rice
A great and simple substitute for ordinary white rice is seasoned rice, which is cooked using chicken broth instead of water, adding even more taste and tons of flavor from herbs and spices.
- 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
- In a medium pot (approximately 3 quarts), add the butter and olive oil. Set over medium heat.
- Add the rice once the butter has melted and is beginning to sizzle. Cook for five minutes to warm it through and coat it with oil. To keep it from burning, stir it around from time to time.
- Add the crushed red pepper (if using), cumin, dry parsley, dehydrated onion, paprika, and black pepper. Mix well to blend.
- Stir in the chicken broth after that. Once the chicken base is added, thoroughly whisk it until it dissolves.
- Turn the heat up to high and boil the soup, which should take two to three minutes.
- Reduce the heat to medium and simmer until the liquid is almost completely evaporated and the rice is visible on the surface, about 10 minutes. Stir from time to time, just to make sure the rice doesn’t stick to the pan bottom. Reduce the heat to low, cover the saucepan, and cook the seasoned rice for about 20 minutes, or until the center of the rice is no longer hard. Stir once during the cooking process. When the rice is done, uncover the pan and fluff with a fork to let the steam out.
- If necessary, taste and add salt. We added a pinch to ours as a point of comparison.
- If preferred, top the rice with fresh parsley after transferring it to a serving platter.