Quick Garlic Powder and Onion Powder White Rice
A simple, flavorful stovetop rice side dish made with long-grain white rice simmered in vegetable broth with garlic powder and onion powder. Ready in under 20 minutes, this budget-friendly rice is seasoned throughout and makes a perfect accompaniment to any main dish.
- Prep
- 3 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 26 min
- Makes
- 4 servings (about 3 cups cooked rice)
Steps
Before you start
- Have all ingredients measured and ready
- Use a 2-quart saucepan with a tight-fitting lid
Melt butter and add rice
- Melt butter in a 2-quart saucepan over medium heat.
- Add the rice and stir constantly for 1 to 2 minutes until the grains are coated and the rice is fragrant.
- This toasting step helps prevent the rice from becoming mushy.
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Ready when: Rice is toasted and fragrant with a slight golden hue
Tip: Do not skip the toasting step—it adds nutty flavor and helps keep the rice grains separate.
Add broth and seasonings
- Pour in the vegetable broth, garlic powder, and onion powder.
- Stir well to combine and distribute the seasonings throughout the liquid.
- The mixture should look evenly mixed.
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Tip: Stir well so the powdered seasonings dissolve into the broth rather than clumping.
Bring to a boil
- Increase heat to medium-high and bring the mixture to a boil, watching until large bubbles break the surface vigorously, about 2 to 3 minutes.
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Ready when: Liquid is at a rolling boil
Tip: Don't walk away—watch for the boil so you can reduce heat promptly.
Reduce heat and cover
- Once boiling, immediately reduce heat to low.
- Cover the saucepan with a tight-fitting lid and simmer for 15 minutes.
- Do not lift the lid during cooking, as steam escapes and disrupts the cooking.
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Tip: Keep the lid firmly in place the entire time—opening it lets steam escape and results in undercooked rice.
Check and fluff
- After 15 minutes, remove the saucepan from heat and let it rest, covered, for 5 minutes.
- Then lift the lid carefully and check that all liquid is absorbed.
- The rice should look dry and fluffy.
- Using a fork, gently fluff the rice by stirring from the bottom and breaking apart any clumps.
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Ready when: All liquid absorbed, rice is tender, grains are separate
Tip: If liquid remains, cover and let sit another 1 to 2 minutes; do not drain.
Season to taste
- Taste a spoonful of rice.
- Season with additional salt and black pepper to your preference and stir through gently.
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Tip: The broth already contains salt, so taste before adding; you may need less than you expect.
Good to know
Tips
- For extra richness, replace half the vegetable broth with whole milk or heavy cream—adjust timing if needed and check after 12 minutes for tenderness.
- If the rice finishes cooking before you're ready to serve, keep the saucepan covered off the heat and let it rest for up to 15 minutes.
- For a one-pan meal, stir in diced leftover cooked chicken, frozen peas, or diced bell peppers in the last 2 minutes of cooking.
- If you prefer a bit more seasoning complexity, add a pinch of dried thyme or oregano along with the garlic and onion powders.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add 2 tablespoons water per cup of rice, cover, and warm over medium-low heat for 3 to 4 minutes, stirring occasionally. Alternatively, microwave covered on 50% power for 2 to 3 minutes, stirring halfway through.
Substitutions
- vegetable broth → Chicken or beef broth. Use the same amount for a richer flavor that pairs well with poultry or meat mains.
- unsalted butter → Olive oil or vegetable oil. Use 1 tablespoon of oil for toasting; the flavor will be slightly lighter.
- long-grain white rice → Long-grain brown rice. Increase the broth to 3 cups (720 ml) and the cooking time to 35 minutes, as brown rice is denser.
- garlic powder → 2 cloves minced fresh garlic sautéed in butter before adding rice. Provides fresher garlic flavor; sauté the minced garlic in the butter for 30 seconds before adding rice.
