A simple method to turn ordinary white rice into a delicious, delectable side dish is to add chicken flavor to it. This Chicken Flavored Rice for a side dish that will quickly become a favorite combines long grain white rice, orzo, chicken broth, chicken base, and spice.
Because it’s inexpensive, quick to prepare, and flexible, white rice is a terrific component. Rice side dishes are a great way to add flavor to almost any meal. This chicken rice goes well with fish, poultry, pig, or beef for a tasty supper that the whole family will love.
CHICKEN FLAVORED RICE INGREDIENTS
- Butter: Use standard salted butter, or unsalted if you have a sensitive stomach.
- Long Grain White Rice: This recipe for chicken-flavored rice is fantastic since it gives you another way to use white rice.
- Orzo: Orzo is a type of little pasta that resembles rice. Look for it online or in the pasta section of major stores.
- Add some black pepper and dry chopped onion for seasoning. In this rice dish, we use dried (dehydrated) chopped onion for fresh, saving us the trouble of sautéing it while maintaining all of the taste. Look for it online or in the spice section.
- 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. Usually, soups and broths may be found in the same aisle as chicken base.
- Fresh parsley chopped for garnish, if desired
HOW TO MAKE CHICKEN FLAVORED RICE
- In a medium pot (approximately 2½ to 3 quarts), melt the butter over medium heat.
- Add the white rice and orzo once the butter has melted and foamed.
- Sauté until faintly browned in places, about 5 minutes. To keep the orzo and rice from becoming very brown on one side, stir them around often.
- To the pot, add the chicken broth, black pepper, and chopped dried onion. Add the chicken base next, and mix thoroughly 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 nearly completely evaporated and the rice-orzo mixture starts to separate on the surface (approximately 10 minutes). Just to make sure the orzo/rice does not adhere to the pan’s bottom, stir once in a while.
Once the rice is done, reduce the heat to low, cover the pot, and simmer the chicken-flavored rice for about 20 minutes. Halfway through the cooking period, give it just one stir.
When the rice is cooked, open the pan and fluff the rice with a fork to release the steam. If necessary, add salt after tasting the rice. We added a pinch to ours as a point of comparison.
Serve and enjoy with a garnish of chopped parsley, if preferred.
STORING AND REHEATING
Remaining rice should be promptly cooled. To ensure that it cools more quickly and in a thin layer, it is a good idea to store it in a shallow container, or as many as necessary. After placing a tight-fitting cover on the container, chill it for one to two days. If preferred, cover the rice loosely with a fresh paper towel after reheating it in the microwave until it is hot and steaming again.
MORE RECIPES YOU MIGHT LIKE
Chicken Flavored Rice
Ingredients
- 2 tablespoons Butter
- 1 cup Long Grain White Rice
- ½ cup Orzo Pasta
- ½ teaspoon Dried Minced Onion
- ¼ teaspoon Black Pepper
- 3¼ cup Chicken Broth
- 1 tablespoon Chicken Base
- Salt if needed at the end
- Chopped Fresh Parsley for garnish optional
Instructions
- In a medium pot (approximately 2½ to 3 quarts), melt the butter over medium heat.
- Add the orzo and white rice once the butter has melted and foamed. Sauté until faintly browned in places, about 5 minutes. To keep it from turning too brown on one side, stir it around regularly.
- To the rice, add the chicken stock, black pepper, and chopped dried onion.
- Add the chicken base next, and mix thoroughly 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 nearly completely evaporated and the rice-orzo mixture starts to separate on the surface (approximately 10 minutes). Just to make sure the orzo/rice does not adhere to the pan’s bottom, stir once in a while.
- Once the orzo and rice are cooked, reduce the heat to low, cover the pot, and simmer the chicken-flavored rice for about 20 minutes. Only once, around halfway through cooking, should you stir.
- When the rice is cooked, open the pan and fluff the rice with a fork to release the steam.
- If necessary, add salt after tasting the rice. We added a little extra to ours as a point of reference.
- Serve and enjoy with a garnish of chopped parsley, if preferred.