Herb and Butter Rice A Roni Recipe: Garlicky Savory Side Dish

This savory side dish brings restaurant-quality flavor to your home kitchen with minimal effort. I developed this version after years of testing boxed rice mixes, perfecting the balance of herbs and butter for maximum taste.

The secret lies in toasting the rice first, which deepens its nutty flavor before cooking. A blend of garlic, onion, and aromatic herbs infuses every grain with rich, savory notes that complement any main course.

What results is a dish with fluffy, tender rice and a buttery, herbaceous taste that elevates simple meals. The process is straightforward, with precise timing ensuring consistent results every time.

Serve alongside vegetables, proteins, or as part of a comforting meal. This recipe delivers on flavor without the fuss.

Ingredients for Herb and Butter Rice a Roni

Pantry staples plus fresh herbs create this flavorful side dish with ease.

The rice is the foundation, so pick long-grain white—it toasts up beautifully without turning mushy. Costco or Walmart have great bulk options for both rice and broth. For the herbs, I grab McCormick or Badia from the regular grocery aisle (the good stuff, not the dusty old jars). The garlic and onion? Fresh is non-negotiable—no powdered shortcuts here.

No chicken broth? Vegetable broth works just as well (trust me, no one will notice). Fresh herbs can replace dried at 1:3 ratio—just add them at the end so they don’t lose their punch. If you’re out of thyme, marjoram or savory are solid stand-ins. The butter can’t be skipped, but you can use olive oil in a pinch (flavor changes a bit).

Cooked rice keeps 4-5 days in the fridge, but it’s best fresh. The broth can be stored in the pantry until opened—then 1 week in the fridge. Herbs keep their flavor for 6-12 months if stored in a cool, dark place.

Step-by-Step Instructions for Herb and Butter Rice

This method delivers perfectly fluffy, flavor-packed rice with minimal effort.

Step 1: Toast the Rice in Butter

Melt the 0.5 cup unsalted butter in a large skillet over medium heat. Add the 1.5 cups long-grain white rice and stir to coat every grain. I cook it for 3-4 minutes until the rice turns light golden brown and releases a nutty aroma.

This toasting step creates a subtle depth of flavor that plain steamed rice just can’t match. Keep stirring occasionally to prevent burning, and watch for that moment when the rice starts to look slightly translucent—that’s your cue it’s ready for the next step.

Step 2: Sauté Aromatics Until Fragrant

Add the finely diced 0.5 whole yellow onion to the skillet with the toasted rice. Cook for 3-4 minutes until the onion softens and becomes semi-translucent. Then stir in the minced 4 cloves garlic cloves and cook for another 30 seconds until fragrant.

Here’s the thing—you don’t want the garlic to brown, just to release its aroma. If it starts to color, reduce the heat immediately. The onion should be tender but not caramelized at this stage, as it will continue cooking with the liquid.

Step 3: Add Broth and Seasonings

Pour in the 3 cups chicken broth, then add the 1 tbsp dried parsley, 1 tsp dried thyme, 1 tsp dried oregano, 0.5 tsp onion powder, 0.5 tsp garlic powder, 1 tsp salt, 0.5 tsp black pepper, and 1 whole bay leaf.

Stir everything together, making sure to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor and will dissolve into the cooking liquid. Bring the mixture to a boil—you’ll see steady bubbles breaking the surface.

Step 4: Simmer Until Tender

Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer undisturbed for 18-20 minutes. Resist the urge to peek—every time you lift the lid, you release steam and extend the cooking time.

After 18 minutes, check if the liquid has been absorbed and the rice is tender. If it’s still firm, cook for another 2-3 minutes. The rice is done when the grains are soft but still hold their shape, and all the liquid has been absorbed.

Step 5: Rest and Fluff Before Serving

Remove the skillet from heat and let it sit, covered, for 5 minutes. This resting period allows the steam to finish cooking the rice evenly and makes it easier to fluff. Discard the bay leaf before serving.

Using a fork, gently fluff the rice to separate the grains. The texture should be light and airy, not compacted. Taste and adjust the seasoning if needed, though I find the initial amounts perfect for most palates. Serve hot as a side dish that’s sure to impress.

Storing and Reheating This Recipe

Refrigerator Storage

Let your creation cool completely before transferring to an airtight container. I use glass containers with snap-tight lids from Target. Store in the fridge at 40°F or below for up to 4 days. The flavors actually deepen overnight as the herbs meld with the rice. ❄️

Freezer Storage

This dish freezes beautifully for up to 3 months without losing texture. Portion into freezer-safe bags or containers, leaving 1 inch headspace for expansion. Squeeze out excess air to prevent freezer burn. Label with the date—I always forget how long things have been in there.

Stovetop Reheating

My preferred method for best texture. Place the rice in a skillet with 2 tbsp water or chicken broth over medium-low heat. Cover and warm for 5-7 minutes, stirring occasionally. The added liquid prevents drying out and restores that fresh-cooked fluffiness. 🔥

Microwave Reheating

For quick meals, transfer a single portion to a microwave-safe dish. Add 1 tbsp water, cover with a damp paper towel, and heat on 70% power for 1-2 minutes. Stir and repeat in 30-second intervals until hot throughout.

Reviving Leftovers

If your rice seems dry after storage, sprinkle 1-2 tsp water over it before reheating. For extra richness, dot with 1 tbsp butter while warming. I learned this trick after that pot pie disaster—sometimes simple fixes save the meal.

Frequently Asked Questions