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
- 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
- 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!
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!!
Sunday 19th of September 2021
That sounds delicious! Thanks for the variation!
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.
Wednesday 5th of February 2020
Sounds delish. Thanks for sharing your version!
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.
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.
Tuesday 11th of April 2017
Can you use minute rice?
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!
Friday 17th of March 2017
Did you cook this with no lid on the pot?
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.