This easy Herb Rice recipe is a simple way to give your plain white rice a budget taste upgrade.
I've used pantry staple dried herbs and spices to put a new flavour twist on boring white rice in this tasty one-pot side dish.
Herb rice is a great recipe to add to your rotation of rice side recipes for dinner that won't break the bank.
Table of Contents
Why I think you will love this herb rice recipe
- One-pot rice side dish.
- Budget-friendly way to upgrade plain rice.
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- chicken stock
- basmati rice
- dried oregano
- dried basil
- dried thyme
- onion powder
- garlic powder
- cooking salt
- freshly ground black pepper
- unsalted butter
- fresh parsley - optional
- fresh lemon juice - optional
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for herb rice
- chicken stock - substitute with chicken broth, vegetable broth or stock or water
- unsalted butter - use salted butter, but reduce the amount of salt added to the rice as it cooks
How to make herb rice
- Add stock, rice and dry herbs to a pot.
- Bring to a boil.
Want to save this recipe?
Email yourself a link to this page and come back later.
- Put a lid on, and turn the heat down to low.
- When it's finished cooking, add butter and fluff the rice with a fork.
My top tips for the best result
- Once your rice has come to the boil, put the lid on and trust the process in the recipe. Lifting the lid lets out the steam that is cooking the rice - especially in the final 10 minutes.
- I recommend using a timer to get the best result.
Storage
Once the herbed rice is cooled to room temperature, store any leftovers in an airtight container in the fridge for 4 to 5 days.
Suitable for freezing.
Tips for storing spices
- To help keep my dried spices (like garlic or onion powder) from clumping and going hard, I remove the plastic sprinkle insert and add a little silica gel sachet (from a vitamin container, so it's food safe) directly into the jar.
- When I buy a new bottle of vitamins, I save the silica gel sachets and keep them in an airtight jar until needed.
- I also insert the peel-off foil from the top of the jar back into the top of the lid before I reclose it - this gives a better seal - a great tip from my Mum!
Other recipes you may enjoy
Chicken Potato Soup - a one-pot, budget weeknight winner! This soup uses dried herbs like rosemary, thyme and sage for a cozy, comforting soup in 1 hour.
Cowboy Compound Butter - a flavour-packed butter with Dijon mustard, lemon, fresh herbs like chives and thyme, horseradish and fresh garlic. Great on grilled meats and veggies or as a dipping sauce.
📖 Recipe
Herb Rice
Ingredients
- 2 cups chicken stock
- 1 cup basmati rice rinsed and drained
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cooking salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- ¼ cup curly parsley leaves (firmly packed) (finely chopped) optional
- 1 teaspoon fresh lemon juice optional
Watch me make this recipe
Instructions
- Add stock, rice and dry herbs to a pot, stir to combine and bring to the boil.2 cups chicken stock1 cup basmati rice½ teaspoon dried oregano½ teaspoon dried basil½ teaspoon dried thyme¼ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon cooking salt¼ teaspoon freshly ground black pepper
- Once boiling, cover with a tight-fitting lid, immediately turn down the heat and cook over low heat for 15 minutes (without peeking!).
- At the 15 minute mark, turn the heat off and leave to sit for a further 10 minutes (with lid still unopened).
- Fluff the rice with a fork, then stir through the butter, parsley and lemon (if using these) and serve.1 tablespoon unsalted butter¼ cup curly parsley leaves (firmly packed)1 teaspoon fresh lemon juice
Notes
- Trust the process and don't lift the lid on the rice - I know it's hard, but it works! Lifting the lid lets out the steam that is cooking the rice - especially in the final 10 minutes.
- I recommend setting a timer for the best result.
Want to save this recipe?
Email yourself a link to this page and come back later.
Leave a Reply