Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
- Rinse the rice in a fine mesh strainer under cold water until the water runs clear. This removes excess starch, which helps prevent clumping.
- In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
- Stir in the rinsed rice, butter, garlic powder, onion powder, dried thyme, black pepper, and kosher salt.
- Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the saucepan from heat and let it stand, covered, for 5 minutes to allow the rice to steam.
- Fluff the rice with a fork, garnish with fresh parsley if desired, and serve warm.
