Say goodbye to boring plain rice and give your side a delicious Seasoned Rice upgrade! Infused with a savory blend of spices, fresh herbs, and the rich taste of chicken broth, this dish is better than anything from a box!
Texas Roadhouse Seasoned Rice
This easy Seasoned rice recipe is a simple, budget-friendly, yet delicious alternative to any bland grain from a bag. It’s a tasty way to transform an everyday staple into a flavorful side dish.
Make a big batch, store it in the fridge, and serve it as your go-to side with every meal. It’s the greatest kitchen multitasker that pairs perfectly with your favorite main dish proteins and vegetables.
Ingredients for the Best Seasoned Rice Recipe
- Butter
- Long-grain white rice: Long grain white rice (like jasmine rice and basmati rice) works best because it stays fluffy and doesn’t clump together. You can use brown rice, but keep in mind that the cooking time will be longer. You may also need to add extra liquid since brown rice requires more broth or water to cook through.
- Shallots: If you can’t find shallots, feel free to substitute them with a small onion.
- Garlic cloves
- Paprika
- Dried oregano
- Garlic powder: Feel free to use onion powder in a pinch.
- Chicken broth: Use low sodium chicken broth if you want to control the salt content.
- Fresh parsley: This is mainly for the visual effect, adding green pops of color to the rice. If you don’t have fresh parsley, you can use 2 Tbsp of dried parsley, basil, thyme, or finely sliced green onion or chives.
See the recipe card for full information on ingredients and quantities.
How to Make Seasoned Rice Step-by-Step
- Rinse The Rice: Rinse the rice under cold water.
- Saute: Melt the butter in a large pan or skillet. Add the shallots and garlic, sautéing until they become fragrant and translucent.
- Stir: Stir in the rinsed rice and spices, and cook until slightly toasted.
- Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with the lid, and simmer until the rice is tender and has absorbed all the liquid.
- Serve: Remove the pan from the heat. Let the rice sit, covered, for another 5 minutes to steam. Fluff the rice with a fork, then stir in the fresh parsley before serving.
Why Seasoned White Rice is a Kitchen Staple
Seasoned rice is a meal prep superstar—cook a batch in bulk and enjoy it in different ways throughout the week. Serve it as a quick and easy side dish for grilled chicken breast, grilled salmon, roasted vegetables, and garlic butter steak bites, or use it as the base for stir-fries, burrito bowls, or chicken fajita casseroles. Its versatile flavor enhances any meal, especially when you make it your own!
Tips For Cooking The Best Seasoned Rice
- Rinse The Rice: Don’t skip rinsing the rice. This removes excess starch and and helps the rice cook up fluffy rather than sticky or gummy.
- Low and Slow: Once you’ve added the broth, make sure to cook the rice on low heat for an even cook and to avoid burning the bottom.
- Don’t Peek In The Pot: While the rice is simmering, the lid must stay on to trap the steam inside and ensure the rice cooks evenly! If you’re tempted to peek, try using a pot with a glass lid.
- Prepare With Garlic Powder And Fresh Garlic: Using both fresh garlic and garlic powder in the recipe adds depth and layers of flavor. The fresh garlic infuses the butter with a strong, distinct garlic taste that spreads throughout the rice and the garlic powder blends well with the other dried spices (like paprika and oregano) and ensures a consistent, evenly distributed taste throughout the rice.
- Skip The Stovetop: You can adapt this recipe for a rice cooker. After sautéing the garlic, shallots, and rice in a separate pan, transfer them to the rice cooker with the seasonings, broth, and herbs, and cook according to your rice cooker’s settings.
Variations: Seasoned Rice for Every Taste
Swap The Seasonings: Make this rice recipe your own by customizing it with your favorite herbs and spices! Whether you prefer the warmth of cumin, the kick of cayenne, or the freshness of parsley and thyme, the possibilities are endless.
Tailor The Taste: Tailor the flavors to complement any dish and create a side that fits perfectly. Add a dash of Creole seasoning to infuse the rice with classic Southern flavors, or sprinkle in taco seasoning for a Mexican-inspired twist. For a boost of umami, mix in beef bouillon, or swap the chicken broth for beef or vegetable stock.
Serve It Spicy: Pepper flakes and cayenne pepper can make this dish spicy. But if you really want it extra hot, you can throw in some chopped habanero, jalapeno,
Prepare With Protein: Bulk up the rice base with your favorite form of protein. Dice or shred grilled chicken breast and stir it into the rice. Mix in ground meat (beef, turkey, or chicken), sautéd shrimp, or add some black beans, kidney beans, or chickpeas for plant-based protein options.
How to Store and Reheat Seasoned Rice
Rice is highly perishable and can be a common culprit for food poisoning. But don’t panic—this only becomes an issue if you leave cooked rice sitting out at room temperature for too long, typically for several hours. This gives harmful bacteria the chance to grow. To prevent food-borne illness, make sure to follow proper storage instructions.
- In The Refrigerator: You can store seasoned rice in an airtight container in the refrigerator for up to 4 days.
- In The Freezer: Let the rice cool completely, then store it in freezer-safe bags or containers for up to 3 months.
- To Reheat: To reheat from the fridge, add a splash of water or broth to keep it moist, then warm it in the microwave or on the stovetop. If frozen, thaw the rice overnight in the fridge and then warm it on the stovetop or in the microwave.
More Easy Rice Recipes
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Seasoned Rice
Ingredients
- ½ cup Butter
- 2 cups long-grain white rice rinsed
- 2 shallots minced
- 3 garlic cloves minced
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon garlic powder
- 4 cups chicken broth
- ½ cup fresh parsley chopped
Instructions
- Begin by rinsing the rice under cold water. This step removes excess starch and helps the rice cook up fluffy, not sticky.
- In a large pan or skillet, melt the butter over medium heat. Add the minced shallots and garlic, sautéing until they become fragrant and translucent, about 2-3 minutes.½ cup Butter, 2 shallots, 3 garlic cloves
- Stir in the rinsed rice and spices, and cook it for about 3-4 minutes, stirring frequently. You want the rice to slightly toast, which enhances the flavor.2 cups long-grain white rice, 1 tablespoon paprika, 1 teaspoon dried oregano, 1 tablespoon garlic powder
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.4 cups chicken broth
- Remove the pan from the heat. Let the rice sit, covered, for another 5 minutes to steam. Fluff the rice with a fork, then stir in the fresh parsley before serving.½ cup fresh parsley
Jenn’s Notes
- In The Refrigerator: You can store seasoned rice in an airtight container in the refrigerator for up to 4 days.
- In The Freezer: Let the rice cool completely, then store it in freezer-safe bags or containers for up to 3 months.
- To Reheat: To reheat from the fridge, add a splash of water or broth to keep it moist, then warm it in the microwave or on the stovetop. If frozen, thaw the rice overnight in the fridge and then warm it on the stovetop or in the microwave.
- Don’t skip rinsing the rice. This removes excess starch and and helps the rice cook up fluffy rather than sticky or gummy.
- Once you’ve added the broth, make sure to cook the rice on low heat for an even cook and to avoid burning the bottom.
- While the rice is simmering, the lid must stay on to trap the steam inside and ensure the rice cooks evenly! If you’re tempted to peek, try using a pot with a glass lid.
- Using both fresh garlic and garlic powder in the recipe adds depth and layers of flavor. The fresh garlic infuses the butter with a strong, distinct garlic taste that spreads throughout the rice and the garlic powder blends well with the other dried spices (like paprika and oregano) and ensures a consistent, evenly distributed taste throughout the rice.
- You can adapt this recipe for a rice cooker. After sautéing the garlic, shallots, and rice in a separate pan, transfer them to the rice cooker with the seasonings, broth, and herbs, and cook according to your rice cooker’s settings.
