Chicken Herb Rice Recipe

Ingredients

• 1 tablespoon olive oil
• 1 shallot, finely minced
• 1 1/2 cups jasmine rice, rinsed well
• 2 1/2 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 1 1/4 teaspoons Diamond Crystal kosher salt
• 3 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley

Build the Flavor Base

In a medium saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the minced shallot and cook for ~2-3 minutes, until softened and fragrant.

Add the rinsed and drained jasmine rice to the pot. Stir constantly for about a minute to toast the grains lightly. This step helps the rice absorb liquid more evenly and keeps the grains separate.

Simmer the Rice

Pour in the chicken broth and add the dried thyme, oregano, turmeric, and salt. Stir once to combine.

Bring the liquid to a boil over medium-high heat. Once it’s bubbling, immediately reduce the heat to the lowest possible setting and cover the pot with the lid.

Let the rice simmer, completely undisturbed, for 18 minutes. Do not lift the lid; the trapped steam is what cooks the rice.

Rest and Finish

After 18 minutes, remove the pot from the heat. Let it stand, still covered, for another 10 minutes. This resting period is crucial for allowing the rice to absorb the last of the moisture and finish cooking.

Remove the lid, add the butter, and use a fork to gently fluff the rice, incorporating the melting butter. Fold in the chopped fresh parsley. Taste and add more salt if needed, then serve immediately.’

Chicken Herb Rice

This is how you turn plain rice into a proper side dish. The rice is simmered in an herb-infused broth, which gives every grain a savory flavor. The two steps you can't skip are rinsing the rice to remove excess starch and letting it rest off the heat, covered, after cooking; these are the keys to achieving a fluffy texture where each grain is separate.

Prep Time5 minutes mins

Active Time20 minutes mins

Steam Time10 minutes mins

Total Time35 minutes mins

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Ingredients

• 1 tablespoon olive oil
• 1 shallot finely minced
• 1 1/2 cups jasmine rice rinsed well
• 2 1/2 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 1 1/4 teaspoons Diamond Crystal kosher salt
• 3 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley

Instructions

• Heat the olive oil in a medium saucepan over medium heat.
• Add the shallot and cook for 2-3 minutes until softened.
• Add the rinsed rice and stir for 1 minute to toast the grains.
• Pour in the chicken broth and add the thyme, oregano, turmeric, and salt.
• Bring to a boil over medium-high heat.
• Reduce heat to lowest setting, cover with the lid, and simmer for 18 minutes without lifting the lid.
• Remove from heat and let stand covered for 10 minutes.
• Add the butter and fluff with a fork.
• Fold in the parsley and adjust salt to taste.
• Serve immediately.

Notes

Keep the lid on during cooking and resting for properly steamed rice.