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–+ servings
a photo of a plate with seasoned rice in the foreground and vegetables in the background by owlcreek.ca

Seasoned Rice

Amy @ owlcreek.ca
Make your meals memorable with this Seasoned Rice recipe! A quick and easy side dish, bursting with flavor from herbs and spices. Perfect for weeknight dinners!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 228 kcal

Ingredients
  

  • ¼ cup unsalted butter
  • 2 cups long grain white rice rinsed
  • 1 tbsp dried parsley
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp paprika regular or smoked, to preference
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp dried thyme
  • ¼ tsp crushed red pepper
  • 3¾ cups water see notes
  • 2 tbsp Better than Bouillon Any flavour, see notes

Instructions
 

  • In a medium to large pot, melt ¼ cup unsalted butter over medium high heat.
  • Add 2 cups long grain white rice and stir until rice is coated with butter.
  • Optional: Cook and stir rice for 3-5 minutes, until just starting to brown.
  • Season rice with 1 tbsp dried parsley, 1 tbsp onion powder, 2 tsp garlic powder, 1 tsp paprika, ½ tsp salt, ½ tsp ground black pepper, ¼ tsp dried thyme, and ¼ tsp crushed red pepper. Stir to coat rice.
  • Add 3¾ cups water and 2 tbsp Better than Bouillon to the pot and stir. Cover.
  • When the water just starts to bubble, remove lid and stir well to incorporate bouillon, then replace lid.
  • Allow water to come to a boil then immediately reduce heat to just above low - the water should be at a slow to medium simmer. Lower heat is better than higher if you're unsure.
  • Cook for approximately 15 minutes without removing lid or stirring. The top of the rice should appear dry with indentations or holes throughout (see notes). Turn off heat and allow to finish steam cooking for 5-10 minutes.
  • Remove lid and stir. Serve immediately.

Notes

Water/bouillon: You can substitute your preferred broth for the water (same amount) and skip adding the bouillon. We've used Beef and Chicken flavours of Better than Bouillon, and find that chicken is good with most dishes while beef offers just a little deeper, more savoury flavour.

Nutrition

Calories: 228kcalCarbohydrates: 39gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 457mgPotassium: 86mgFiber: 1gSugar: 0.4gVitamin A: 222IUVitamin C: 1mgCalcium: 27mgIron: 1mg