Italian Rice
Fluffy white rice with flavors of basil, oregano, rosemary, and thyme. A versatile side dish for a variety of meals!
Recipe Makes: 12 servings
Equipment
- medium saucepan (with lid)
- large wooden spoon (or silicone spatula)
- fork
Ingredients
For the Italian Rice
- 2 tablespoon olive oil
- 2 cups long-grain white rice (uncooked)
- 4 cups low-sodium chicken broth (or low-sodium chicken stock)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (more or less to taste)
- freshly ground black pepper (to taste)
- 1 tablespoon unsalted butter
Serving Suggestions (All Optional)
- 1 tablespoon chopped fresh basil
- lemon wedges
Instructions
- Place saucepan on stovetop over medium-low heat. Add 2 tablespoon olive oil to saucepan and heat oil until shimmering.
- When oil is hot, add 2 cups long-grain white rice to saucepan. Stir to incorporate rice into hot olive oil, then sauté rice 2 to 3 minutes or until lightly golden.
- When rice is ready, add 4 cups low-sodium chicken broth, 1 teaspoon Italian seasoning, ½ teaspoon salt, and plenty of freshly ground black pepper to saucepan. Stir to incorporate all ingredients.
- Increase heat under saucepan to medium-high. Bring broth to rolling boil.
- When broth begins to boil, immediately reduce heat under saucepan to low. Cover saucepan with lid and simmer rice, undisturbed, until all liquid has been absorbed, approximately 10 to 15 minutes.
- Once liquid has been absorbed and rice is tender and translucent, remove saucepan from heat.
- Add 1 tablespoon unsalted butter to saucepan. Use fork to fluff rice, incorporating butter throughout.
- Add 1 tablespoon chopped fresh basil to saucepan (optional) and stir to incorporate. Taste rice and add Italian seasoning, salt, pepper, and/or butter as desired.
- When satisfied with flavor of rice, divide rice into preferred portions. Serve warm with lemon wedges (optional).
Recipe Notes
- Rice: White rice is recommended, but you can use brown rice if you need to. Keep in mind that brown rice takes longer to cook, so you’ll need to simmer the rice for 30-40 minutes or so, rather than 10-15.
- Make it Vegan/Dairy Free: Use dairy-free butter.
- Leftovers: Let Italian rice cool completely, then transfer any leftover rice to an airtight container. Refrigerate the leftover rice up to 4 days, or freeze it up to 2 months. Reheat leftover rice on the stovetop, adding chicken broth as needed if rice seems dry.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 0.5cup | Calories: 133kcal | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 145mg | Potassium: 42mg | Total Carbs: 25g | Fiber: 0.5g | Sugar: 0.05g | Added Sugars: 0g | Sugar Alcohols: 0g | Erythritol: 0g | Allulose: 0g | Net Carbs: 25g | Vitamin C: 0.03mg | Calcium: 12mg