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Really Simple Rice

Mark S.

"This is a very simple but tasty rice recipe. Makes a great side dish and leftovers are almost as good the next day."
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Ingredients

40 m servings 149 cals
Original recipe yields 6 servings

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Directions

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  1. Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 149 calories; 2.6 g fat; 26.9 g carbohydrates; 3.6 g protein; 1 mg cholesterol; 94 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 25 Ratings

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Most helpful positive review

Gourmet rice :)

Most helpful critical review

I give this about 3.5 stars. It turned out and was easy to make, but mine was really oniony. When I make white rice, I typically make Brazilian rice from this site. I thought I would try somethi...

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Gourmet rice :)

Followed the recipe and thought it was great! We paired the rice with the baked soy lemon chops from this site, and it was a huge hit!

I give this about 3.5 stars. It turned out and was easy to make, but mine was really oniony. When I make white rice, I typically make Brazilian rice from this site. I thought I would try somethi...

I really enjoyed this rice. It was a nice change from ordinary rice. Make sure to use a mild onion because a strong one might overpower the rice. I would make again!

This is the BEST RICE! So much better than plain white rice and better than prepackaged mixes! This has become a 'go to' recipe for me!

Excellent.Extra moist

I will be making this rice again! I made it with 3 cups of uncooked rice and five cups of chicken broth; but other than that followed the recipe to the letter and it turned out great.

This rice is excellent as is. I have made it several times. I used it with the Pan-Seared Chicken with thyme from this site and it is an excellent pair!

It's a great everyday staple. My daughter thinks 'm a chef now. My only issue now is generating enough chicken stock to fuel the rice. I try and pick up a Rotisserie Chicken every couple of...