Seasoned rice is one of my favorite go-to sides—simple, flavorful, and perfect with just about anything. This easy recipe transforms plain rice into a savory, herby dish using pantry spices and broth. Whether I’m pairing it with grilled meats, roasted veggies, or saucy mains, seasoned rice always adds that extra touch to make the meal feel complete.
Why You’ll Love This Recipe
I love how quickly I can turn basic rice into something special with just a few ingredients. It’s budget-friendly, customizable, and way better than anything from a box mix. The warm spices, herbs, and savory broth soak into every grain, making it fluffy and full of flavor. Plus, it works with almost every cuisine—I can serve it with Mediterranean dishes, curries, stir-fries, or even on its own with a fried egg.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Long-grain white rice (or jasmine/basmati)
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Olive oil or butter
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Onion, finely chopped (optional)
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Garlic, minced
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Chicken or vegetable broth
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Salt
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Black pepper
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Paprika
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Onion powder
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Garlic powder
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Dried parsley or thyme
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Turmeric or curry powder (optional for color and warmth)
Directions
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I rinse the rice until the water runs clear to remove excess starch.
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In a saucepan, I heat the olive oil or butter over medium heat. If I’m using onion, I sauté it first until soft, then add the garlic.
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I stir in the rice and toast it for 1–2 minutes to build flavor.
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I add the broth and seasonings—salt, pepper, paprika, onion powder, garlic powder, herbs, and turmeric if I want color.
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I bring it to a boil, then reduce the heat, cover, and simmer for 15–18 minutes (or according to the rice type) until the liquid is absorbed.
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I turn off the heat and let it sit covered for 5 minutes, then fluff with a fork before serving.
Servings and timing
This recipe makes about 4 servings. It takes 5–10 minutes to prep and 15–20 minutes to cook, so I usually have it ready in under 30 minutes.
Variations
Sometimes I add chopped fresh herbs or lemon zest for brightness. I’ve also stirred in peas, corn, or diced bell pepper during the last few minutes of cooking. For a smoky version, I use smoked paprika. If I want extra richness, I finish it with a pat of butter or a sprinkle of Parmesan.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or a skillet with a splash of broth or water to keep it moist. It also freezes well—perfect for batch cooking.
FAQs
Can I use brown rice?
Yes, I just adjust the cooking time and liquid. Brown rice usually takes 40–45 minutes and a bit more broth.
What broth works best?
I like using chicken broth for savory flavor, but vegetable broth works great for a vegetarian version. I avoid water since the broth adds most of the flavor.
Can I make this in a rice cooker?
Yes, I combine everything in the rice cooker just like I would on the stovetop and let it run its regular cycle.
Why toast the rice?
Toasting adds a subtle nuttiness and helps prevent the rice from becoming mushy. It’s a simple step that adds great depth of flavor.
Is this spicy?
No, it’s mild by default. I add chili flakes or cayenne if I want some heat.
Conclusion
Seasoned rice is a simple but delicious side dish that fits any meal. I love how easy it is to customize with whatever spices or add-ins I have on hand. It’s quick, versatile, and always a comforting addition to the plate—something I find myself making again and again.
