Herb Rice

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 15 minutes

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

8 tablespoons unsalted butter

3 tablespoons finely chopped fresh parsley (optional, for serving)

1 large lemon (optional, for serving)

Directions

Preheat Oven

Set oven to 400°F. Generously spray a glass or ceramic 9x13-inch pan with cooking spray.

Combine Ingredients

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.

Rest

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.

Fluff

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.

Nutrition

• Calories: 223 kcal
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 41 mg
• Sodium: 63 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 3 g