30-Minute Stovetop Seasoned Rice

Transform the dinner table with this buttery, herby, seasoned rice recipe. It's ready in just 30 minutes and made in one pan. This versatile side will pair with a variety of main dishes - keeping it a must-make in the menu rotation!

📝 Ingredients

• 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
• 1/2 teaspoon paprika
• 3/4-1 teaspoon kosher salt
• Freshly ground black pepper (to taste)
• 3 1/2 cups vegetable stock
• 1 teaspoon Vegetable Bouillon
• Fresh parsley (chopped, for garnish)

👨‍🍳 Instructions

1. 1I 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. 2Melt 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.
3. 3Add 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.
4. 4Add the vegetable stock and extra vegetable bouillon to the pan and stir to combine.
5. 5Bring 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.
6. 6After 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.