If you were raised a ’90s child like myself (ok, and even if you’re not) you might also have a thing for buttery, rich rice side dishes…that usually came straight outta a box. Maybe served with some roasted veggies, but we know which one we went back for seconds.
Now, I have a homemade version of the seasoned rice everyone has loved from a box. And I humbly say…it’s even better.
I mean, how could it not with real butter that toasts up the rice? The flavorful vegetable boullion, the load of herbs and paprika, and oh me oh my it’s the side dish that dreams are made of! You’re also gonna love that it’s just as easy… with 30 minutes, one pot, and a stovetop burner, you’re in business, my friend!
Many of the ingredients you’ll need can likely already be found in your pantry (WIN!), which keeps us on this theme of really easy recipes.
- Butter: a key ingredient here; it adds to the luxuriousness of the rice. I recommend unsalted so you know how much salt is going into the recipe.
- Dried Herbs: a mixture of oregano and parsley gives just the right balance of herbaceousness to the rice without overpowering it.
- Garlic and Onion Powder: the dynamic duo, bringing a savory balance to the dish, of course we’ve gotta have ’em!
- Paprika: adds a beautiful color and a subtle flavor. It’s mild and has sweet, almost vegetable-like undertones. Be sure you’re not using smoked paprika because that will dramatically change the flavor of this dish.
- Vegetable Stock and Bouillon: you can use homemade veggie stock or storebought, but I also like to add an extra teaspoon or so of Better Than Bouillon to this recipe for added flavor. If you’re not making homemade broth, this bouillon is a wonderful ingredient to have on hand to make stock – and it’s more cost-effective than buying the boxes.
- Rice: oh, the rice! We can’t forget the rice… I love using Jasmine or Basmati rice for the subtle flavor they both provide. You can also use regular long-grain white rice.
Find the full ingredient list and recipe instructions below, in the recipe card.
How to Make Seasoned Rice
With a few simple steps, you’ll have a seasoned rice pilaf on the table in no time. Pair it with an easy main dish like air fryer frozen shrimp or roasted cauliflower steaks for a weeknight dinner ready in a flash.
Toast the Rice
Before we begin anything, I highly recommend rinsing the rice. Yes, you hear it all the time and think is that necessary, I don’t want to take the time, the effort, etc., etc. But I will say, it makes a difference in the final result.
Rinsing rice first and foremost removes the dust and dirt that has settled onto the grains as they sat in who-knows-where before getting packaged. It also helps keep the grains separate because it removes excess start which then prevents the rice from turning into one big rice ball.
Ok, moving on!
The first step is to melt the butter in a large saucepan. Add the (rinsed ;)) rice to the melted butter and toast it for a few minutes, stirring to make sure it’s coated with the butter. The rice will begin to get nice and fragrant.
Add the Spices, Herbs & Stock
Once it’s toasted, add in the spices and dried herbs, stirring to coat. In goes the vegetable stock and vegetable bouillon as well.
Take note of the salt level in both the stock and bouillon to gauge how much salt you need to add on your own. See notes in the recipe card for more details.
Let it Cook
Stir it all together and bring the mixture to a boil. Then, reduce the heat to medium, or maybe even medium-low depending on your stovetop. You’ll cover the pot and you want the liquid to be at a low boil or simmer, not too fast or the bottom of the rice may burn.
Once covered, cook for 15 minutes without opening the lid! If you open it, you’ll let the steam out and interrupt the cooking process.
At that point, turn off the heat, keep the lid closed still, and let it sit for 10 minutes. After the final rest, you can open the lid, fluff the rice with a fork, and enjoy!
Homemade seasoned rice will pair with just about any main dish on your dinner table. The well-rounded flavor combination of herbs and paprika, paired with the salty buttery-ness make it basically the perfect side dish.
It will work well with whole roasted cauliflower for a vegetarian meal. For meat eaters, most proteins will work well with this rice dish. Seafood works, too! Try with shrimp skewers, foil-packet salmon filets, or our popular rosemary and parmesan-crusted fish.
Storage & Freezing
This rice recipe reheats beautifully! Store leftovers in an airtight container in the fridge. Reheat in the microwave for a few minutes until heated through.
You can also freeze the rice. For ease, freeze it in SouperCubes for perfectly sized individual portions. Defrost it in the microwave and heat until warm, then enjoy!
This recipe is pretty customizable if there are dietary needs to consider. Check the specific ingredients you use, and if they are certified gluten-free, then so is this recipe! You can also use vegan butter to make this recipe dairy-free and vegan. It is, as is, vegetarian.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe 30-Minute Stovetop Seasoned Rice
- 2 cups long-grain white rice, like Basmati, rinsed
- 4 Tablespoons unsalted butter
- 1 Tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¾-1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 3 ½ cups vegetable stock
- 1 teaspoon Vegetable Bouillon
- Fresh parsley, chopped, for garnish
- I highly recommend taking a minute to rinse the rice before starting; it will help keep the grains from clumping together and removes any dust/dirt.2 cups long-grain white rice
- Melt the butter in a large saucepan over medium heat. Once it starts to bubble and add the rice and stir to coat. Toast 2-3 minutes until it starts to become fragrant.4 Tablespoons unsalted butter
- Add the dried spices, herbs, and salt. Take note of the amount of salt in the vegetable stock and bouillon you're using to determine how much salt to add. For full sodium varieties, add around 3/4 teaspoon, for low sodium varieties, you may want to add up to 1 teaspoon.1 Tablespoon dried parsley, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ¾-1 teaspoon kosher salt, Freshly ground black pepper
- Add the vegetable stock and extra vegetable bouillon to the pan and stir to combine.3 ½ cups vegetable stock, 1 teaspoon Vegetable Bouillon
- Bring to a boil, then reduce heat to medium to medium-low; you'll want it to be a low boil or simmer, but not too fast or the bottom of the rice will burn. Cover the pan and cook for 15 minutes without opening the lid.
- After 15 minutes, turn off the heat and let the rice sit for another 10 minutes – still covered. Fluff with a fork and serve. Garnish with fresh parsley as desired.Fresh parsley