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.
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.