Herb Seasoning Mix Rice
Fragrant, buttery rice infused with dried herbs and chicken broth. This simple stovetop rice is the perfect complement to roasted vegetables, grilled meats, or braised dishes. The herbs bloom as the rice simmers, creating a savory side dish with deep flavor in just 20 minutes.
- Prep
- 5 min
- Cook
- 20 min
- Wait
- 10 min
- Total
- 35 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Use long-grain white or brown rice (brown will need 5–10 extra minutes)
- Have your broth warm if possible—cold broth extends cooking time
- Measure all ingredients before you start
Toast rice with aromatics
- Melt the butter in a 2-quart saucepan over medium heat.
- Add the diced onion and sauté for 2–3 minutes until softened and fragrant.
- Add the rice and stir constantly for 2–3 minutes, coating each grain with butter.
- The rice should look slightly translucent at the edges and smell nutty.
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Ready when: Rice is translucent at the edges and smells nutty
Tip: Toasting the rice before adding liquid prevents it from becoming mushy and adds depth of flavor.
Combine herbs and broth
- Sprinkle the dried thyme, dried oregano, dried parsley, and garlic powder over the rice.
- Stir for 30 seconds to bloom the spices in the hot butter.
- Pour in the chicken broth all at once and stir well.
- Add a pinch of kosher salt and freshly ground black pepper to taste.
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Ready when: Herbs are fragrant and broth is evenly distributed
Tip: Blooming the dried herbs in the hot butter and oil releases their essential oils, maximizing their flavor.
Bring to a boil
- Increase the heat to medium-high and bring the liquid to a full boil, stirring occasionally.
- You'll see large bubbles breaking the surface and hear the liquid bubbling vigorously.
- This takes about 3–4 minutes.
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Ready when: Liquid is at a rolling boil
Reduce heat and cover
- Once boiling, reduce the heat to low and cover the saucepan tightly with a lid.
- The rice will cook gently and absorb all the liquid without scorching on the bottom.
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Ready when: No more bubbling sounds, rice is tender and all liquid is absorbed
Tip: Do not lift the lid during cooking—the steam is essential for even cooking. A tight-fitting lid prevents steam from escaping.
Rest before serving
- Remove the saucepan from heat and let it sit, covered, for 5 minutes.
- This allows any remaining moisture to redistribute and the rice to firm up slightly, making each grain more distinct.
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Ready when: Steam has dissipated and rice is fluffy
Tip: Resting is crucial for the best texture—skipping this step results in mushy rice.
Fluff and serve
- Remove the lid and fluff the rice gently with a fork, breaking up any clumps.
- Taste and adjust the seasoning with a pinch more salt or pepper if needed.
- Serve immediately while warm.
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Ready when: Rice is fluffy, warm, and each grain is separate
Tip: Use a fork instead of a spoon to fluff—it's gentler and prevents mushiness.
Good to know
Tips
- Toast the rice before adding liquid to prevent a gluey texture and add a subtle nutty flavor.
- Use warm or room-temperature broth—cold broth causes temperature fluctuations that can result in unevenly cooked rice.
- Do not lift the lid while the rice simmers; opening it releases crucial steam and disrupts the cooking process.
- For deeper herb flavor, increase any single dried herb by up to 1 teaspoon, but do so gradually and taste as you go—dried herbs are potent.
Storage & reheating
Store cooled rice in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with 2–3 tablespoons water per cup of rice over medium heat, stirring occasionally, until warmed through (about 5 minutes). You can also microwave individual portions, covered, for 1–2 minutes, stirring halfway through.
Substitutions
- chicken broth → vegetable broth or water. Vegetable broth keeps the dish plant-based; water works but yields less flavorful rice. If using water, increase the salt to 1 teaspoon.
- dried thyme → dried basil or dried tarragon (1 teaspoon each). Basil brings a slightly sweet, peppery note; tarragon is more delicate and French. Omit oregano if using tarragon to avoid competing flavors.
- dried oregano → dried marjoram or dried Italian seasoning (1 teaspoon). Marjoram is milder; Italian seasoning (a blend) adds complexity but may reduce the need for salt.
- long-grain white rice → brown rice or wild rice. Brown rice requires 40–45 minutes total cooking time and 3.5 cups broth. Wild rice needs 50–60 minutes and 4 cups broth. Adjust the recipe accordingly.
