Chicken herb rice is simple yet delicious and pairs well with grilled meats and vegetables. Making it the perfect side dish for the summer season!
I’ve shared a fair share of different rice recipes here at Home Cooks Classroom. From savory Spanish Rice, to mild & sweet Coconut Rice, and even spicy Jollof Rice. But It wasn’t only until my mom recently asked for the recipe that I realized I haven’t made a post for chicken herb rice.
Which has been my family’s go-to rice dish for years!
So today I’m righting this wrong. And trust me, you need this rice recipe in your cooking repertoire. It has a great herbaceous and savory flavor that isn’t overpowering. Which makes it a perfect healthy side dish for just about everything.
Two Different Methods for Cooking Rice
Today I want to show you how to make this rice in two different ways, in an Instant Pot, and over the stovetop.
Ever since first I got my Instant Pot I fell in love with its ability to make rice. It’s literally a foolproof method. And best of all you can just set it all up, press cook, and leave it, which makes the whole process super easy! So if you have one I highly recommend you use it instead of the stovetop method.
That being said, I’ve always been against making Instant Pot specific recipes because the reality is not everyone has one. And I don’t want to leave some of you hanging. So today I will also provide instructions for making the same recipe in a regular old pot on a stovetop. It might not be as easy as an Instant Pot, but the results will still be the same.
Tips, Tricks & Suggestions
- Herbs: What herbs should you use in this recipe? Well, it’s entirely up to you. I personally like to use a mixture of oregano, marjoram, and rosemary. But other herbs like thyme, parsley, tarragon, basil, and even mint will work as well.
- Bouillon: Whenever it comes to recipes that use a small amount of stock, I always recommend that you use bouillon. Or better yet, Better Than Boullion, yes that is the name of the brand. Because you can easily mix a little bit of it with hot water to get any amount of stock that you need for a recipe. So there’s no need to throw out any excess stock you might have from a store-bought can/carton.
- Need to feed a bigger crowd?: Then simply double or triple each amount for this recipe. However, make sure to add a few more minutes of cooking time if you are using the stovetop method. As large amounts of rice often take longer to cook.
- Serving Suggestions: Some of my favorite mains to serve this rice with are Blackened Catfish, Chicken Joojeh Kebabs, Garlic Herb Lamb Chops, Lamb chops in Tomato Sauce, and Pork Lombardy.
Chicken Herb Rice Recipe
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 3 to 4
Ingredients
1 Cup of long grain rice, washed and rinsed
1 to 2 Cups of chicken stock, depending on the cooking method
¼ Teaspoon of garlic powder
¼ Teaspoon of onion powder
½ to ¾ Teaspoon of dried herbs (like oregano, rosemary, marjoram, thyme, parsley, etc.)
¼ Teaspoon of turmeric (optional, mainly used to add color)
2 to 4 Tablespoons of butter
Salt to taste
Instructions
Stovetop Method:
- Combine 2 cups of chicken stock along with the garlic powder, onion powder, herbs, and turmeric in a medium-sized pot.
- Cook the rice: Place the pot over high heat and let the liquid come to a boil. Once that happens add the rice and stir it into the liquid. Then cover the pot and turn down the heat to low so that the liquid simmers. Let this cook undisturbed for at least 17 minutes or until all of the liquid is absorbed by the rice. Then take the pot off the heat and let it rest with the lid still on for another 5 minutes.
- Finish the rice: Take the lid off of the pot and add 2 tablespoons of butter and a pinch or two of salt to the rice. Then use a fork to not only fluff the rice but also combine it with the butter and salt until the butter is melted. Finally, taste some of the rice and add additional butter and salt to your liking.
Instant Pot Method:
- Combine 1 cup of chicken stock along with the garlic powder, onion powder, herbs, and turmeric in your instant pot. Add the rice and stir to combine it with the liquid.
- Cook the rice: Put the lid on your instant pot and set it to pressure cook for 6 minutes on high pressure. Once that is done let it naturally release for 10 minutes before manually releasing the remaining pressure.
- Finish the rice: Take the lid off your instant pot and add 2 tablespoons of butter and a pinch or two of salt to the rice. Then use a fork to not only fluff the rice but also combine it with the butter and salt until the butter is melted. Finally, taste some of the rice and add additional butter and salt to your liking.
- Serve the rice immediately and enjoy!
Chicken Herb Rice Recipe
Ingredients
- 1 Cup of long grain rice washed and rinsed
- 1 to 2 Cups of chicken stock depending on the cooking method
- ¼ Teaspoon of garlic powder
- ¼ Teaspoon of onion powder
- ½ to ¾ Teaspoon of dried herbs like oregano, rosemary, marjoram, thyme, parsley, etc.
- ¼ Teaspoon of turmeric optional, mainly used to add color
- 2 to 4 Tablespoons of butter
- Salt to taste
Instructions
Stovetop Method:
- Combine 2 cups of chicken stock along with the garlic powder, onion powder, herbs, and turmeric in a medium-sized pot.
- Cook the rice: Place the pot over high heat and let the liquid come to a boil. Once that happens add the rice and stir it into the liquid. Then cover the pot and turn down the heat to low so that the liquid simmers. Let this cook undisturbed for at least 17 minutes or until all of the liquid is absorbed by the rice. Then take the pot off the heat and let it rest with the lid still on for another 5 minutes.
- Finish the rice: Take the lid off of the pot and add 2 tablespoons of butter and a pinch or two of salt to the rice. Then use a fork to not only fluff the rice but also combine it with the butter and salt until the butter is melted. Finally, taste some of the rice and add additional butter and salt to your liking.
Instant Pot Method:
- Combine 1 cup of chicken stock along with the garlic powder, onion powder, herbs, and turmeric in your instant pot. Add the rice and stir to combine it with the liquid.
- Cook the rice: Put the lid on your instant pot and set it to pressure cook for 6 minutes on high pressure. Once that is done let it naturally release for 10 minutes before manually releasing the remaining pressure.
- Finish the rice: Take the lid off your instant pot and add 2 tablespoons of butter and a pinch or two of salt to the rice. Then use a fork to not only fluff the rice but also combine it with the butter and salt until the butter is melted. Finally, taste some of the rice and add additional butter and salt to your liking.
- Serve the rice immediately and enjoy!
