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.
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.
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!
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.
With love from our simple kitchen to yours.
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Chicken Rice Side Dish + Video
- 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
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2015, updated and republished May 2021
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