Seasoned Rice is a flavorful, fluffy side dish that pairs perfectly with almost any main meal. Customize it with your favorite blend of savory spices and fresh herbs to complement your entrée.
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.
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
Notes
Storage :
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.
Tips :
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.