Herb Rice In One Pan!
This Herb Rice In One Pan! is SO EASY! Fluffy rice cooked with aromatic herbs and butter in just one pan for a flavorful, fuss-free side dish.
Equipment
- Large skillet or saucepan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Serving spoon
Ingredients
- 1.5 cups uncooked rice basmati preferred
- 2.5 cups chicken broth or stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 2 tablespoons dried parsley
- salt and pepper
- 8 tablespoons unsalted butter
- 3 tablespoons finely chopped fresh parsley optional, for serving
- 1 large lemon optional, for serving
- cooking spray
Instructions
- Begin by gathering all your ingredients. Rinse your basmati rice under cold water until the water runs clear to remove excess starch.
- In a large skillet, spray the bottom with cooking spray and melt the butter over medium heat.
- Add the rinsed rice to the pan and stir gently to coat in melted butter. Toast the rice for about 2-3 minutes.
- Pour in the chicken broth and stir in garlic powder, onion powder, dried thyme, dried oregano, dried parsley, salt, and pepper. Mix well.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and mix in fresh parsley if desired. Serve with lemon juice.
Notes
- Rinsing the rice thoroughly is key to achieving fluffy, non-sticky rice.
- Use vegetable broth to make this dish vegetarian-friendly.
- Fresh herbs can be substituted for dried; use three times the amount.
- Butter can be replaced with olive oil or coconut oil for a dairy-free version.
- Leftovers store well in the fridge up to 4 days or freeze for up to 3 months.