Simple Herb-Infused Rice
This buttery herb rice is a simple, comforting side dish made with sautéed onion, garlic, chicken stock, and fresh parsley. Lightly toasted rice adds depth and flavor, creating an easy, versatile dish that pairs beautifully with roasted meats, chicken, or everyday meals.
Ingredients
Method
- Melt the butter and sauté the onion in a medium saucepan over medium heat until the onion is soft and fragrant. Butter and onions have a tendency to brown quickly, so watch the pot carefully to prevent burning.
- Add the garlic clove and rice, stirring to coat the grains evenly in butter. Continue cooking for about 1 minute, stirring constantly, to lightly toast the rice and bring out its nutty flavor.
- Increase the heat to medium-high.
- Stir in the chicken stock, bay leaf, and parsley. Bring the mixture just to a boil, then immediately reduce the heat to low, cover, and cook until the stock is fully absorbed and the rice is tender, about 15-18 minutes.
- Remove from the heat and let the rice rest for 5 minutes. Remove the bay leaf, fluff the rice gently with a fork, and serve.
Notes
Any white rice works well—long-grain, medium-grain, jasmine, basmati, or short-grain—just adjust cooking time as needed.
