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Savory Seasoned Rice

Savory Seasoned Rice

Yesterday, I made spicy pork chops for dinner, and we needed a side with great flavor that wouldn’t overpower the chops. This rice turned out perfectly, so I’m sharing it with you today!

Normally, we prefer a low-carb side, like the savory riced cauliflower that I shared a couple of months ago. But since we we’ve been eating down the pantry, the pickings were slim. We always have white rice on hand, though, because I use it frequently for the kiddo’s sensory bins.

This combination of seasonings will also work well for brown rice, jasmine rice or even cauliflower with some adjustments.

Savory Seasoned Rice

Savory Seasoned Rice

Donella Crigger
This savory seasoned rice pairs perfectly with pork and other meat dishes. The seasoning combination will work well with white, brown, wild or jasmine rice!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Servings 8 servings

Ingredients
  

  • 2 c. white rice or brown, jasmine, or wild rice
  • 4 c. water or as directed on the rice package
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 2 tbsp. butter
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1/4 tsp. crushed red pepper
  • 1/2 tsp. regular salt
  • 1/2 tsp. seasoned salt

Instructions
 

  • Cook onions and garlic in butter in a large saucepan over medium heat until onions are tender and a little brown.
  • Add rice, water and the seasonings.
  • Bring to a boil, and reduce heat to low.
  • Simmer for 20 minutes or until liquid is absorbed.
  • Let sit 5 minutes, and fluff with a fork before serving.

It turned out beautifully, and the recipe made a TON of rice. We still have plenty left in the fridge for meals for the rest of the week.

What’s your favorite side dish to pair with pork? I’d love some more suggestions!

If you liked this recipe, you might enjoy the ones below, too!

Low Carb Crock Pot PorkchopsSavory Riced Cauliflower - You can make this dish even if you only have frozen cauliflower on hand.

Recipe Rating




CM

Wednesday 15th of September 2021

I was out of rosemary and season salt and the main dish had enough spice so I changed it up and added Cajun spice from Kroger, a 1/4 cup nutritional yeast instead. It can out great!! I am getting a rotisserie chicken adding some sour cream and making it in to a leftover casserole tomorrow can't wait!!

Donella Crigger

Sunday 19th of September 2021

That sounds delicious! Thanks for the variation!

Jessica Hoskins

Sunday 2nd of February 2020

Tried this recipe tonight because I have a lot of rice in the freezer that needs to be used up. , it turned out great! Except I made a few changes to the recipe: I used 2 Cups water & 2 Cups of Chicken Broth, so that it would be a little more nutritious. Then I substituted the Rosemary with Italian Seasoning, (since I didn't have the Rosemary), added 1/4 tsp. Lemon Pepper, and last but not least I stirred in some Italian Dressing (Olive Garden brand) to give the rice a little extra zing to it. I'll definitely use this recipe because it's a quick and easy way to use up rice.

Donella Crigger

Wednesday 5th of February 2020

Sounds delish. Thanks for sharing your version!

Maureen Cioffi

Saturday 2nd of June 2018

I am having a dinner party and would like to serve rice. Can I make it 2 hours before dinner and still have the right texture.

Donella Crigger

Tuesday 5th of June 2018

Hi, Maureen. I never have a problem with rice texture as long as it's kept at room temp. If it's refrigerated, however, it will start to stick together.

susiecue

Tuesday 11th of April 2017

Can you use minute rice?

Donella Crigger

Wednesday 12th of April 2017

I haven't tried it, Susie, but I think you need a little more time for the flavors to sink in and meld together. They may come out a little too strong otherwise, but it's worth a shot. If you try it, let me know how it turns out!

Janet

Friday 17th of March 2017

Did you cook this with no lid on the pot?

Donella Crigger

Monday 20th of March 2017

No, I cook it with a lid on the pot. I think it would get way too dry cooking it without.