This is an easy staple to add to a variety of different meals, added to a stir-fry, or just have a few veggies thrown in. Save money by buying rice in bulk and adding your own seasonings rather than buying it boxed and pre-mixed. The required ingredients are shown in the photo.

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

    Advertisement

Nutrition Facts

173 calories; protein 3.5g 7% DV; carbohydrates 37.8g 12% DV; fat 0.4g 1% DV; cholesterol 0.1mg; sodium 116.6mg 5% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2012
Very nice flavor which I m convinced is largely because of the dried minced onion which I made a point to use even tho I did make a couple of other small changes to the recipe. I added a dab of butter to the rice as it cooked using beef broth rather than water and bouillon. Because I used fresh rather than dried herbs (including oregano rather than marjoram which is an acceptable substitute) I held off adding them until just before serving to preserve their vibrant color. Strictly for the punch of color I also added a handful of peas at the same time. I found this needed no salt but did give it several turns of fresh ground pepper. As the first reviewer of this recipe I'm pleased to say we enjoyed this simple and humble rice side dish very much. Read More
(35)

Most helpful critical review

Rating: 3 stars
12/06/2012
I tried the recipe just as-is. It tasted great but was kind of dry. Any suggestions on how to moisten it? Read More
(10)
28 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/17/2012
Very nice flavor which I m convinced is largely because of the dried minced onion which I made a point to use even tho I did make a couple of other small changes to the recipe. I added a dab of butter to the rice as it cooked using beef broth rather than water and bouillon. Because I used fresh rather than dried herbs (including oregano rather than marjoram which is an acceptable substitute) I held off adding them until just before serving to preserve their vibrant color. Strictly for the punch of color I also added a handful of peas at the same time. I found this needed no salt but did give it several turns of fresh ground pepper. As the first reviewer of this recipe I'm pleased to say we enjoyed this simple and humble rice side dish very much. Read More
(35)
Rating: 5 stars
04/18/2013
I tweaked this recipe a lot and it is a family favorite around here. It is super filling and really really tasty with a low calorie rating of only 229 cals per serving! Not too mention it is super healthy. I added black beans and mushrooms to my recipe to add a little bit more texture in the mix! Read More
(15)
Rating: 3 stars
12/06/2012
I tried the recipe just as-is. It tasted great but was kind of dry. Any suggestions on how to moisten it? Read More
(10)
Advertisement
Rating: 4 stars
07/22/2013
This kind of dish can also be prepared using barley in place of rice. I too use low sodium beef veggie or chicken broth instead of water and bouillon as it's less salty. In place of butter I add a generous dollop of garlic oil (homemade with 1/2 evoo and 1/2 canola with 3-4 crushed cloves of garlic in the bottled oil and kept in the fridge). This oil adds a very mild hint of garlic and helps to keep the rice (or barley) from getting sticky. If the dish is still too dry for your taste you can add 1/8-1/4 cup of broth to the mix until it gets to the consistency you like. Just add the liquid in small increments. FYI There are some very good combos (often trios) of grains packaged in the markets. I like brown rice wild rice and barley in combo and often add curry powder to taste for seasoning. Don't be afraid to experiment as these grains are very forgiving! Read More
(4)
Rating: 3 stars
10/15/2014
Not bad but next time I will omit the spices and substitute with garlic. The minced onion was a nice addition but the herbs over powered the rice and the flavours just didn't go well together. Read More
(4)
Rating: 4 stars
01/15/2013
Very easy to make with what you have on hand at home but nothing memorable. Read More
(4)
Advertisement
Rating: 5 stars
07/22/2013
am now just cooking this and it smells so good. But of course I had to use a bit (1/4 c ish) of beef broth as I had no granules. Minced onion...nope..used dried chives 2 tsp why not? Taste test revealed 1/2 tsp salt next time but seriously delish..this will freeze well to be a second meal with pork chop or fish..tonight chicken breast:) Read More
(3)
Rating: 5 stars
06/02/2014
I usually use chicken broth but it was very good with the beef flavor. The dried onions were a nice touch too. Also added a little butter and a handful of peas. Just noticed I forgot the rosemary which I'm sure would make it even better. Thanks for the delicious and very easy recipe Tina! I'm sure I'll use it again. Read More
(3)
Rating: 5 stars
09/07/2014
This is so easy and tasty. This is the second I've made this. I followed the recipe but used long grain brown rice instead of white chicken bullion instead of beef and added 1 tbsp butter and a 1 tsp of salt as per rice cooking package instructions 1 tsp refrigerated minced garlic and Parmesan cheese to taste after cooking. The cooking time was 45 minutes with the brown rice again as per rice package instructions and I used 2 and 3/4 cups hot water. The first time I made it I used minute brown rice and chicken broth instead of water and bullion. The cooking time was a lot quicker obviously but I needed to I add an extra 1/4 cup of broth to moisten it. I also added a tbsp or two of Kerrygold's herbed butter and Parmesan cheese after the rice was done cooking. Read More
(3)