Chicken Broth Rice

Bowl with long grain rice with broth piled high and chopsticks resting on the edge.

For a flavorful 30-minute side, make 3 ingredient chicken broth rice. It's better than using just water, a buttery rich simple recipe. It's a comforting recipe similar to a no pasta/gluten-free Rice-a-Roni copycat. Made in a skillet & not a pot or rice cooker, the toasted rice flavor is the best.

5 from 2 votes

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Prep Time 2

Cook Time 28

Total Time 30

Course Side Dish

Cuisine American

Servings

Calories 243 kcal

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

TOP TIPS:

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.

SUBSTITUTION NOTES:

This recipe can be made with any broth - including beef, seafood, vegetable, or mushroom broth. Omit the butter & use olive oil for the pan-sauteeing step for a vegan option along with vegetable broth.

STORING & REHEATING

Store for up to 3 days in the refrigerator. Reheat in the microwave - add a few drops of water of broth to rehydrate if needed. I do not recommend freezing leftovers as the rice tends to get mushy once defrosted.

Nutrition

Calories: 243kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 498mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 236IUCalcium: 20mgIron: 0.5mg

Keyword easy, one pan, quick

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