Herb Rice is as simple as it gets—toss uncooked rice with a few ingredients, bake it in one dish, and let the oven work its magic for perfectly fluffy, tender results!
Easy Herb Rice Recipe
Calling this recipe easy might be an understatement—it’s a true “dump it and bake” dish, no slow cooker or rice cooker needed.
The result? Tender, flavorful herb rice that pairs perfectly with so many meals.
I’m obsessed with baking rice like this—it’s so easy and makes enough to use for meals all week. I’ve used this method for baking white rice, brown rice, and my favorite curry rice, and this yellow rice is another big hit at my house!
Ingredients
- Basmati rice: Best for fluffy and tender results; other types aren’t as consistent.
- Chicken broth: Use a flavorful broth for the best flavor; veggie broth works too.
- Garlic and onion powder: Add savory flavor without being too strong.
- Thyme, parsley, and oregano: Give earthy, herby flavors.
- Salt & pepper: Adjust based on your preference and how salty the broth is.
- Butter: Makes the rice rich and helps it bake evenly.
- Fresh parsley & lemon: Optional, but they add freshness and brightness.
How To Make Herb Rice
- Preheat oven: Heat to 400°F and spray a ceramic 9×13 pan.
- Mix ingredients: Add rice, broth, seasonings, and butter; stir and spread evenly.
- Bake covered: Cover with foil and bake for 40 minutes.
- Bake uncovered: Remove foil and bake 15 more minutes.
- Rest: Cover again and let sit for 10 minutes.
- Fluff and serve: Fluff with a fork, add parsley and lemon if you like, and serve.
Ways To Change Things Up!
- Mediterranean Herb Rice: Use more oregano, add fresh dill, and finish with lemon juice and zest.
- Garlic Herb Rice: Add extra garlic powder or garlic paste with the herbs.
- Italian Herb Rice: Mix in Italian seasoning and top with fresh basil.
- Add Veggies: Add frozen peas or corn on top while the rice rests; they’ll heat through perfectly.
How To Serve Herb Rice
- Chicken: Pair this rice with my favorite all-purpose grilled chicken or baked chicken thighs.
- Baked Chicken Tacos: Serve alongside tacos and a simple cilantro-lime sauce.
- With Shrimp: Perfect with this dish that has overlapping herbs and seasonings.
- Chicken Stroganoff: Swap the pasta for this herb rice for a delicious twist.
- Greek Chicken: Serve with this rice and a generous spoonful of Tzatziki.
Storage
Herb Rice Storage
- Leftovers: Cool completely and store in an airtight container for 4–6 days. Reheat in the microwave, stovetop, or oven.
- Freeze: Cool, transfer to freezer-safe containers, and freeze for up to 6 months. Reheat in the microwave with a damp paper towel, stirring as needed. Add water if it seems dry.
More Easy Side Dish Recipes
- Brown Sugar Roasted Carrots with cinnamon
- Cilantro Lime Rice made on the stovetop
- Roasted Sweet Potatoes with the best seasoning blend
- Green Beans with Bacon and lemon almonds
- Coconut Rice with fresh lime
Herb Rice
Herb Rice is so easy—just mix uncooked rice with a few ingredients in a baking dish, bake, and enjoy perfectly fluffy and tender rice!
Equipment
- Glass or ceramic pan 9×13-inches
- Cooking Spray
- foil
Ingredients
- 1-1/2 cups uncooked rice basmati preferred, see note 1
- 2-1/2 cups chicken broth or stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons dried parsley
- Salt and pepper
- 8 tablespoons unsalted butter
- 3 tablespoons finely chopped fresh parsley optional, for serving
- 1 large lemon optional, for serving
Instructions
- Set the oven to 400°F. Generously spray a glass or ceramic 9×13-inch pan with cooking spray.
- Add uncooked rice, chicken broth, garlic powder, onion powder, thyme, oregano, parsley, salt, and pepper (start with ½ teaspoon each) directly into the prepared pan. Stir. Add the butter pieces evenly across the mixture. Cover tightly with foil.
- Bake covered for 40 minutes. Remove foil and set it aside, then bake uncovered for 15 more minutes.
- Remove from the oven and cover the pan again with the foil. Let the rice rest at room temperature for 10 minutes—this step prevents mushy rice.
- Remove foil and gently fluff the rice with a fork. If desired, stir in fresh parsley and lemon juice (I add 2-3 tablespoons). Taste and adjust salt or pepper if needed before serving.
Video
Recipe Notes
Note 1: Stick to long-grain white or basmati for the best results. I like basmati best in this recipe. Other rice types may not cook properly or yield the same fluffy texture.
Note 2: High-quality chicken broth, like Swanson’s®, gives the best flavor. Vegetable broth works well for a vegetarian version.
Note 3: The amount of salt needed may vary based on the type of broth or salt used. Add less initially if concerned; you can adjust later.
Storage: Cool leftovers completely and store in an airtight container for 4–6 days. For freezing, transfer cooled rice to freezer-safe containers and freeze for up to 6 months. Reheat in the microwave with a damp paper towel, stirring occasionally, and add a little water if needed to prevent drying.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 63mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious.
So happy you enjoyed this herb rice!
This rice turned out awesome! First time I have ever had basmati. Followed directions exactly other than I didn’t have any parsley (dry or fresh) on hand. Everyone loved it! Thank you!
I’m thrilled to hear this! Thanks Dawn! 🙂