Chicken Broth Rice
This Chicken Broth Rice is light, fluffy, and packed with savory flavor. Cooking rice in chicken broth instead of water adds depth and richness — the perfect easy side dish for chicken, beef, or seafood dinners.
Equipment
- medium saucepan with lid
- fine-mesh strainer
- wooden spoon
- measuring cups and spoons
- fork
Ingredients
- 1 cup long-grain white rice (such as jasmine or basmati)
- 2 cups chicken broth (low-sodium preferred)
- 1 tbsp butter or olive oil
- 1/2 tsp salt (omit if broth is salted)
- optional fresh herbs or black pepper for garnish
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
- In a medium saucepan, melt butter or heat olive oil over medium heat. Add rinsed rice and sauté 1–2 minutes until lightly toasted and fragrant.
- Add chicken broth and salt (if using). Stir once, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until all liquid is absorbed and rice is tender.
- Remove from heat and let rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
- Garnish with fresh herbs or black pepper, if desired, and serve warm as a side dish.
Notes
Use low-sodium chicken broth to better control salt levels. Add a small pat of butter or drizzle of olive oil for extra richness. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated with a splash of broth or water to restore moisture.