Seasoned Rice

6 servings


5 minutes

active time

35 minutes

total time


2 cups (277.5 g) uncooked long grain white rice

1 tablespoon (14 g) onion powder

1 tablespoon (14 g) garlic powder

1 teaspoon (2 g) paprika

½ teaspoon dried thyme

1 teaspoon (5 g) salt

½ teaspoon (1 g) freshly ground black pepper

2 teaspoons (4 g) bouillon

¼ - ½ teaspoon crushed red pepper

1 tablespoon (4 g) dried parsley

4 tablespoon s (56 g) butter

3 ⅓- 3 ½ cups (750 ml) chicken broth or water ((see notes))


In a large saucepan or cast iron, combine the rice, onion & garlic powder, paprika, dried thyme, salt, bouillon, ground black pepper, crushed red pepper, dried parsley, unsalted butter, and chicken broth. Stir to combine.

Place on the stove and bring to a boil over high heat.

As soon as it starts to bubble, cover and reduce to low heat.

Simmer for about 18-20 minutes or until all the liquid is fully absorbed.

Let it rest for about 5 minutes, add an additional 1 tablespoon of butter, if desired then fluff with a fork and serve.

Garnish with dried parsley, if desired.


Serving Size

1 cup


322 kcal

Total Fat

9 g

Saturated Fat

5 g

Unsaturated Fat

3 g

Trans Fat

1 g


20 mg


504 mg

Total Carbohydrate

53 g

Dietary Fiber

1 g

Total Sugars

1 g


7 g

6 servings


5 minutes

active time

35 minutes

total time
Start Cooking