Seasoned Rice
Seasoned rice is a versatile and flavorful dish enjoyed worldwide, customizable with various spices, herbs, proteins, and vegetables. With the right techniques and ingredients, you can create the perfect seasoned rice for any occasion.
Ingredients
- 1 tablespoon unsalted butter or regular butter if preferred
- 1 tablespoon olive oil
- 1½ cups long-grain white rice washed and drained
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon dehydrated onion
- ¼ teaspoon black pepper
- ⅛ teaspoon cumin powder
- Pinch of crushed red pepper optional, omit if you prefer mild flavor
- 3 cups chicken broth use reduced-sodium broth if watching salt intake
- 1 tablespoon chicken base
- Salt to taste (add at the end if needed)
- Chopped fresh parsley for garnish optional
Instructions
- Heat a medium (about 3-quart) saucepan over medium heat, then add the butter and olive oil. Once the butter has melted and starts sizzling, add the rice. Cook for about 5 minutes, stirring occasionally to evenly coat the grains with oil and prevent burning.
- Next, stir in the paprika, garlic powder, dried parsley, dehydrated onion, black pepper, cumin, and crushed red pepper (if using), ensuring the spices are well distributed.
- Gradually pour in the chicken broth while stirring, then add the chicken base and mix until fully dissolved. Increase the heat to high and bring the mixture to a boil, which should take about 2–3 minutes.
- Once boiling, reduce the heat to medium and allow the broth to simmer until most of the liquid has evaporated and the rice is visible on the surface, about 10 minutes. Stir occasionally to prevent sticking.
- Lower the heat to low, cover the saucepan, and let the rice cook for 20 minutes, stirring only once halfway through. The rice should be tender in the center when done.
- Remove the lid and fluff the rice with a fork to release excess steam. Taste and add salt if necessary—we used a pinch as a reference.
- Transfer the rice to a serving dish and, if desired, garnish with fresh parsley before serving.
Notes
Only uncover the rice once to stir halfway through the cooking time. Lifting the lid too often allows steam to escape, which can impact the cooking process and result in undercooked rice.
Once the rice is covered, avoid stirring it too much. Over-stirring can cause the rice to become gummy.
For best results, use a heavy-bottomed pot with a tight-fitting lid to ensure even heat distribution and prevent burning.
After cooking, fluff the rice with a fork instead of a spoon. This helps keep the grains separate and prevents stickiness.
If the rice is still firm after the recommended cooking time, cover it and let it steam for a few more minutes off the heat.