This easy herb rice uses jasmine rice cooked in chicken broth with dried herbs and a little butter for a rich, savory side. It’s light, flavorful, and pairs beautifully with fish, chicken, or roasted vegetables.
You might also enjoy coconut jasmine rice or homemade yellow rice for different flavor profiles.
Why You’ll Love It
Buttery and fragrant, this herb rice elevates plain rice with aromatics and herbs. Cooking the rice in broth gives it depth, while a short toast in butter adds a nutty note. The result is tender, separate grains that complement a wide range of mains.
It works well for quick weeknight dinners and also fits nicely into more formal menus. Serve it with lighter proteins like blackened fish or panko chicken, or include it among classic holiday sides.
Ingredients You’ll Need
- Unsalted butter: For toasting the rice and adding richness.
- Jasmine rice: Tender and fragrant; basmati can be substituted.
- Chicken broth: Low-sodium gives better control of salt.
- Garlic powder + onion powder: Simple pantry seasonings.
- Dried parsley, chives, and thyme: Blend of herbs for flavor.
- Salt and black pepper: To taste.
- Fresh herbs: Optional garnish for brightness.
How to Make Herb Rice
Melt butter in a medium saucepan over medium heat. Add the jasmine rice and stir for 1–2 minutes to lightly toast the grains.
Pour in the chicken broth, then add garlic powder, onion powder, dried parsley, chives, thyme, salt, and pepper. Stir to combine.
Bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 10–15 minutes, or until most of the liquid is absorbed and the rice is tender.
Remove from heat and leave covered for 5 minutes. Fluff with a fork, stir in chopped fresh herbs if using, and serve warm.
Fresh Herb to Dried Herb Conversion
If you prefer fresh herbs, swap them in—but remember dried herbs are more concentrated. Use roughly 1 tablespoon fresh for every 1 teaspoon dried.
Add fresh herbs at the end of cooking or stir them in just before serving to preserve bright flavor.
Brown Rice vs. White Rice
You can make this with brown rice, but adjust cooking time and liquid. Brown rice takes about 40–45 minutes to cook and may need more broth. Its nuttier flavor can be stronger than jasmine, so you might increase the herbs.
How to Season Rice
Rice benefits from bold seasoning. Tips to boost flavor:
- Use stock or broth rather than water for more savory depth.
- Swap garlic and onion powders for fresh garlic and sautéed onion if you have them.
- Add fresh herbs at the end for brightness.
- Stir a little butter into the finished rice for richness.
- A squeeze of lemon brightens the dish, especially with fish or chicken.
How to Store Leftovers
Store cooled rice in an airtight container in the refrigerator for 3–4 days. Reheat gently with a splash of broth or water to restore moisture.
More Side Dish Recipes
- Southern Tomatoes and Rice
- Mediterranean Couscous Salad
- Mushroom Quinoa
- Ham and Cheese Stuffed Zucchini
Buttery Herb Rice Recipe
What You’ll Need
- 2 tablespoons unsalted butter
- 1 ½ cups jasmine rice
- 3 cups low-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 to 2 tablespoons chopped fresh herbs, for garnish
How to Make It
- 1. In a medium saucepan, melt the butter over medium heat. Add the rice and stir for 1–2 minutes.
- 2. Add the broth, garlic powder, onion powder, dried herbs, salt, and pepper. Stir to combine.
- 3. Bring to a gentle boil. Reduce heat to low, cover, and simmer 10–15 minutes or until liquid is absorbed.
- 4. Remove from heat and let sit, covered, for 5 minutes.
- 5. Fluff with a fork and stir in fresh herbs before serving.
Suggested Equipment
- Saucepan
Notes
- Calories are approximate and based on the recipe card serving size (about ½ cup cooked rice). Actual values may vary.
- Taste and add more salt and pepper after cooking if needed.
- Keep the heat low once boiling; if liquid evaporates too quickly, add a splash of broth or water and continue cooking until tender.
Nutrition
Meet Kim
Hi, I’m Kim Vargo. I enjoy scratch-made dinners and simple desserts that bring comfort without extra fuss. My recipes focus on straightforward techniques and familiar flavors.
