This chicken rice side dish is moist, flavorful, and perfectly fluffy. Make it with simple ingredients you should already have in your pantry.
Need a quick, last minute side for your meal? Look no further than my tried and true chicken rice recipe.
It’s so much better than any of those boxes or pouches from the store, and it’s good enough for company too.
Between my Restaurant style Mexican recipe, my copycat Chipotle cilantro lime version, and this one you’ll be set for any meal to come!
How To Make Chicken Rice
Bring water to a boil on the stove, then stir in everything except the seasonings until the poultry base is dissolved.
Reduce the heat and simmer until you can’t see any more liquid along the surface. Transfer the pot off of the heat and let it stand for a few more minutes.
Finally, sprinkle in the parsley and pepper and use a fork to incorporate them while fluffing the grains at the same time.
Helpful Tips and Tricks
- Clean your rice. Use your hands to swish it around in a bowl of cold water, then strain through a colander and give it one more rinse. This removes the excess starch that causes the grains to stick together when cooked.
- Don’t forget the lid! Once everything comes to a simmer, cover the saucepan so the liquid absorbs into the grains instead of evaporating.
- Substitute for poultry base. Replace the water with your favorite broth or stock and leave out the base altogether.
Serving Suggestions
Serve this as a side dish for all of your favorite weeknight meals.
Or, add some chopped meat and veggies to create your own homemade rice chicken bowl!
Kitchen Tools You Will Need
- Medium Saucepan - Heats evenly and is easy to clean too.
- Chicken Base - This is the brand I prefer to use because it tastes great and has a long refrigerator shelf life.
- Mesh Colander - Drain off the starchy water after cleaning the grains to get the perfect fluffy texture once cooked.
FAQ - Common Recipe Questions
What is chicken base?
It’s a staple ingredient similar in flavor to broth or stock, but at a much higher concentration. The concept is similar to bullion, except it comes in the form of a wet paste instead of dry cubes.
Most often it is reconstituted with water to use in place of broth or stock, especially because it has a much longer shelf life than the liquid alternative.
Can I use bullion instead?
Yes, you can use 1 tablespoon worth in place of the base. It does tend to be high in sodium, so keep that in mind if you have dietary concerns.
How long does chicken rice last in the refrigerator?
Just like any other cooked grain, it should be good for up to a week when kept in a sealed, airtight container.
It will start to dry out over time, so be sure to add a little liquid when reheating. Water is fine, but I recommend mixing in a little bit of chicken base first for better flavor.
Enjoy!
With love from our simple kitchen to yours.
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Video: Rice With Chicken Base
To see us make these from start to finish, watch the video at the top of this page.
Yield: 6-8
Chicken Rice Side Dish
This chicken rice side dish is moist, flavorful, and perfectly fluffy. Make it with simple ingredients you should already have in your pantry.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
- 1 cup Jasmine rice
- 1 tablespoon unsalted butter
- 1 tablespoon low sodium chicken base
- 1 tablespoon dried parsley flakes
- 1 teaspoon fresh ground black pepper
- salt to taste
Instructions
- Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add rice, butter and chicken base. Stir. Reduce to simmer. Cook 15 minutes, or until rice has absorbed the liquid.
- Remove from heat. Let stand 5 minutes. Pour parsley into your hand and crumble it into the pot, add pepper. Stir and fluff with fork. Add salt to taste. I use 1/2 teaspoon - 1 teaspoon salt.
- Serve and enjoy.
DONNA'S NOTES
- You can substitute chicken stock in place of the chicken base and water.
Originally published February 2015, updated and republished May 2021
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As I have mentioned before...I love simple, good recipes. This one hits the nail on the head!! Thanks! Pinning it!!
ReplyDeleteWhat do you mean by chicken base - Chicken broth?
ReplyDeleteChicken base is just a highly concentrated stock used for soups, stews, sauces and casseroles. If you prefer you can use bouillon instead, which is chicken stock that has been dehydrated and shaped into a small cube form.
DeleteEnjoy and let us know how it goes.
Can you use brown rice instead of jasmine?
ReplyDeleteDo you cover it up with a lid?
ReplyDeleteCan i cook the rice in 2 cups of chicken stock?
ReplyDeleteI like it when you suggest a side dish to serve with main dish.
ReplyDeleteHi there I am so delighted I found your site, I really found you by mistake, while I was looking on Askjeeve for something else, Regardless I am here now and would just like to say cheers for a
ReplyDeleteincredible post and a all round entertaining
blog (I also love the theme/design), I don’t have time to
read through it all at the minute but I have saved it and also added in your RSS feeds, so when I have time I will be
back to read a lot more, Please do keep up the awesome work.
Can you use minute rice instead?
ReplyDeleteI have not tested the recipe that way, but the way it is written it would overcook minute rice.
DeleteHow many bullions would I us
ReplyDelete1 tablespoon worth. But, watch the sodium as bouillon tends to be high in sodium.
DeleteThis side dish is not just super easy, but it's super yummy. I wanted a rice dish to go with some chicken I was making for a main dish, and really didn't want to use Rice-a-Roni, but wanted something flavorful like that. I mean, I like the box stuff, but omg so much sodium! So I tried this recipe and it's SO GOOD! My 12 year old daughter took one bite and exclaimed “the rice is good!” She finished that before she even touched the main dish! My husband ate it without complaint which is amazing because he's not a rice fan. I used the Better than Bouillon chicken base and I highly recommend it. It packs a lot of flavor without all that sodium. This recipe is just perfect as is, and definitely one I will make often!
ReplyDeleteSimple and delicious! My husband and son like rice and gave this the thumbs up. I also like that it has only 6 ingredients. I too used Better Than Bouillon for the chicken base - should be near the soups/stocks in the supermarket. I get Slow Roasted Italian in my email and gave The Simple Kitchen cookbook to another son who now cooks for his household. Sorry, I don't go on Facebook.
ReplyDeleteSince my family is vegan/plant based, I substituted a vegetable bouillon cube for chicken and it was so delicious and flavorful – and cruelty-free to boot! Thank you!
ReplyDelete