Elevate plain white rice into a flavorful side dish with this easy recipe. Buttery-rich Chicken Broth Rice is creamy, savory, and comforting. All it takes is 3 ingredients & 30 minutes.
This is similar to my Easy Mexican Rice recipe since the recipes both start out by toasting the rice for added flavor and color. That additional step is what makes this the best rice made with chicken broth/stock.
It goes great with any chicken recipe such as my 30-minute recipe for Sheet Pan Buffalo Chicken & Broccoli. I love make Asian rice bowls with it to along with some spicy Thai Curry Chicken Meatballs.
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Can You Use Broth Instead of Water for Rice?
This recipe does exactly that. A simple substitution of broth instead of water brings so much flavor to rice.
In fact, this is not a new idea, any rice cooked in broth or stock has a name. It is called pilaf. This version is made without the additional seasonings, vegetables, or meats.
Ingredients for Chicken Broth Rice
This simple recipe for rice only uses 3 ingredients. If you love Rice a Roni, this recipe is for you!
I grew up eating this as a side dish my entire childhood. My mom made this at least 2 times a month and was served pretty much anytime we had broiled or grilled chicken for dinner. It's not gourmet but it is comfort food that sure takes me back.
- Long Grain Rice - Basmatic is my favorite but any long-grain rice works well with the broth ratio. Mahatma or Trader Joe's are my go-to brands.
- Chicken Broth - use homemade or store-bought broth or chicken stock. Organic or regular is fine to use.
- Salted Butter - for both sauteeing the rice & finishing at the end for a creamy texture.
- Salt & Pepper - optional added to taste.
See the recipe card for quantities.
How to Cook Rice in Chicken Broth
This is an easy side dish recipe that relies on making sure you have the correct rice-to-broth ratio plus cooking method.
Unlike other rice recipes, it is not made in a rice cooker or a saucepan. It is made on the stove in a skillet. Sautéing the rice in the butter before cooking it in chicken broth is what makes this fantastic.
Here are the easy steps for making rice with chicken broth.
- Toast the Rice
- Simmer in Chicken Broth
- Finish with Butter & Season
1 - Toast the Rice
For this recipe, you will need to use a large skillet with a lid. This one piece of equipment will allow both steps; sauteing & simmering the rice.
Over medium-high heat melt the butter in the skillet.
Add the rice to melted butter & stir to combine. Let the rice saute in the butter and saute until many grains of rice are golden brown.
2 - Simmer in Chicken Broth
Slowly add the chicken broth to the toasted rice and stir to combine. Let it come to a boil then turn the heat down to low.
Place the lid on the pot. Let the rice simmer for 20 minutes over low heat. Stir a few times while cooking.
Hint: Another bonus of cooking the rice grains in butter before simmering is that this step also ensures the rice is fluffy & not sticky. Each grain is separated & flavored by the chicken broth & salted butter.
3 - Finish with Butter & Season
Once the rice is soft & cooked through, it is time to add butter and then season to taste. Turn the heat off and stir the rice again to make sure it is done cooking.
Add the remaining butter and stir into the cooked rice. This adds a bit of creaminess to the chicken broth rice. Because there is salt in both the broth and butter, no salt is added until the end. Now, taste and season with salt and pepper if desired.
Serve immediately in individual bowls or on a plate with meat, seafood, or vegetables. Spoon my 30-minute recipe for Creamy Dijon Pork Chops over it for a fancy but easy dinner combo. Season with salt & pepper to taste.
Substitutions & Variations
Here are some great recipe variations & ingredient substitutions that can be made. These may help you enjoy this recipe even with dietary, health, or personal nutritional preferences.
Substitutions
- Chicken Broth - instead use chicken stock, chicken bone broth, or water with bouillon to create the broth. Try low-sodium broth or use mushroom broth (vegetarian option)
- Butter - use margarine for a non-dairy option.
The recipe is already gluten-free.
Variations
- Pilaf Copycat - add frozen peas & carrots when adding the broth to bulk up the dish. Then finish with a sprinkle of fresh minced parsley.
- Rice-a-Roni Copycat - add ¼ cup broken spaghetti noodles to the rice before sautéing. You may need 1-2 additional tablespoons of broth - check near the end of cooking if it is al dente.
What to Serve with Chicken Broth Rice
These are my favorite dishes to serve with this buttery rice made with broth. This goes great with chicken, beef, pork, & seafood dishes:
- Air Fryer Buffalo Chicken Tenders
- Grilled BBQ Boneless Skinless Chicken Breasts
- Slow Cooker Chicken & Sweet Potato Curry
- Creamy Lemon Butter Dill Chicken
- Creamy Coconut Chicken
- Air Fryer Pork Chops
- Short Ribs with Red Wine Gravy
- Air Fryer Frozen Fish Filets
This is one the best kid-friendly side dishes & a top recipes for Chicken Broth Rice on Pinterest for good reason - SO EASY & DELISH!
Storing & Reheating
This rice made by using broth instead of water is a great make-ahead and meal-planning side dish recipe. This is because it stores well for up to 5 days in the refrigerator. Store in an air-tight container in the refrigerator.
To reheat, warm up in the microwave for 30-60 seconds (depending on how much you are reheating). Sometimes a sprinkling of water & a bit more butter will help bring it back to life.
FAQ
This recipe uses 1.5 cups of rice and 3 cups (24 ounces) of broth. The ratio is 2:1 broth to rice. For 1 cup of rice use 2 cups (16 ounces) of broth. For 2 cups of rice use 4 cups or (48 ounces) of broth.
I have not tried sautéing minute rice in butter before preparing it. But you can simply replace the water with chicken broth and follow the directions on the Minute Rice package. My mother did this all the time on busy school nights.
You can substitute water with chicken broth when making rice in a rice cooker. It will not be the same as this recipe because it will not include the step for toasting the grains in butter.
Chicken Broth Rice
Equipment
- saute pan with a lid
Ingredients
- 4 tablespoons salted butter divided
- 1.5 cups long grain rice
- 3 cups chicken broth
Instructions
- In a large skillet on medium heat melt 2 tablespoons of butter.
- Add the long grain rice to the skillet and stir. Coat all of the rice with the butter. Saute the rice in the butter for 3-5 minutes. This allows the grains to get toasty and some start to brown.
- Slowly & carefully add the chicken broth to the pan. Stir to combine. Bring the broth to a simmer and then reduce to low heat. Put the lid on the pan & let it cook.
- Simmer on low for 20-25 minutes. Stir occassionally & replace the lid each time.
- When all the liquid is absorbed and the rice is soft and cooked completely, turn the heat off. Add the other 2 tablespoons of butter, stir to melt. This will give the rice a creamy texture. Place the lid on the pan and let sit for 2-3 minutes. Season to taste with salt & pepper if desired.
- Serve immediately.
Notes
- Cook the rice in a large skillet with a lid, not a stockpot.
- Do not skip sauteeing the rice in butter, adds flavor, color, & texture.
- Taste test after cooking. Because broth can be salty, only add salt & pepper at the end if needed.
richard says
Tried this tonite with homemade broth...keeper for sure.
Angela says
Yes nothing like homemade broth - so glad you enjoyed this recipe & thanks for the comment.
Maggie says
Quick and easy is an understatement. I have never liked plain white rice so this is my new go-to for everything.
Angela says
So happy you found a new recipe that you love and works for you. I agree it has so much more flavor than plain steamed white rice!
Daphne says
This was a great base recipe. I am going to make this often and add things like fresh herbs or garlic. Thank you for the recipe.
Angela says
Yes all those are great ideas.
Patrick Connors says
I made this recipe tonight. Where I did like the flavor. 3 cups of broth for 1.5 cups of rice was a bit too much broth. Next time I'll try using the ratio of 1:1 on the box of rice.
Angela says
Did you make it in a skillet like "rice a roni" or in a pot like classic steamed rice? This has a different cooking method compared to pot or rice cookers so the water/rice ratio is different because of the simmering method which cooks off the water. I have been making this for years with that ratio and the rice comes out perfect every time. Thank you for the comment and let me know how it turns out 1:1 & what cooking method you used.