Herb Rice

5 from 9 votes

Herb Rice is so easy—just mix uncooked rice with a few ingredients in a baking dish, bake, and enjoy perfectly fluffy and tender rice!

Prep Time10

Cook Time55

Resting Time10

Total Time1 15

Course: Dinner, Side Dish

Cuisine: American, Healthy

Keyword: herb rice, herb rice in one pan

Servings: servings (as a side)

Author: Chelsea Lords

Cost: $5.12

Equipment

9 x 13-inch ceramic baking pan 9 x 13-inches
Aluminum foil

Ingredients

Cooking spray
1-1/2 cups uncooked rice basmati preferred, see note 1
2-1/2 cups chicken broth or stock, see note 2
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons dried parsley
Salt and pepper see note 3
8 tablespoons unsalted butter
3 tablespoons finely chopped fresh parsley optional, for serving
1 large lemon optional, for serving

US - Metric

Instructions

Set oven to 400°F. Generously spray a glass or ceramic 9x13-inch pan with cooking spray.
Add uncooked rice, chicken broth, garlic powder, onion powder, thyme, oregano, parsley, salt, and pepper (start with 1/2 teaspoon each) directly into the prepared pan. Stir. Add the butter pieces evenly across the mixture. Cover tightly with foil.
Bake covered for 40 minutes. Remove foil and set it aside, then bake uncovered for 15 more minutes.
Remove from the oven and cover the pan again with the foil. Let the rice rest at room temperature for 10 minutes—this step prevents mushy rice.
Remove foil and gently fluff the rice with a fork. If desired, stir in fresh parsley and lemon juice (I add 2–3 tablespoons). Taste and adjust salt or pepper if needed before serving.

Video

Notes

Note 1: Stick to long-grain white or basmati rice for best results. I like basmati best in this recipe. Other rice types may not cook properly or yield the same fluffy texture.

Note 2: High-quality chicken broth, like Swanson’s®, gives the best flavor. Vegetable broth works well for a vegetarian version.

Note 3: The amount of salt needed may vary based on the type of broth or salt used. Add less initially if concerned; you can adjust later.

Storage: Cool leftovers completely and store in an airtight container for 4–6 days. For freezing, transfer cooled rice to freezer-safe containers and freeze for up to 6 months. Reheat in the microwave with a damp paper towel, stirring occasionally, and add a little water if needed to prevent drying.

Nutrition