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Seasoned Rice
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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.
Prep Time5 minutes
Active Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Seasoned Rice
Yield: 6

Materials

  • 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

Instructions

  • 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.