Rice with Herbs and Chicken Stock

    23 minutes

    A tasty way of cooking rice for a side dish with a little more taste than usual. It's kind of like a basic risotto and goes well with chicken and fish.

    187 people made this

    Serves: 4 

    • 1 cup white rice
    • 2 cups chicken stock
    • 1/2/ teaspoons of Herbes de Provence (or mixed herbs)
    • 1 pinch each of salt and pepper

    Preparation:3min  ›  Cook:20min  ›  Ready in:23min 

    1. In a medium saucepan stir together rice, chicken stock, herbs, salt and pepper. Set over high heat, and bring to a simmer; cover and cook 20 minutes. Fluff with a fork, and serve.

    Herbes de Provence

    Herbes de Provence is a mix of savory, fennel, basil and thyme. If you cannot find dried Herbes de Provence use dried thyme or dried mixed herbs.

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    Reviews in English (107)


    I couldn't agree more with other reviewers who suggested this is perfect as is, although I just simply added a dab of butter. Hubby and I really enjoyed this pleasant and delicately herb-enhanced variation of simple white rice. Note: As I was cleaning up the kitchen after dinner, I was going to throw the little that was left down the disposal. Hubs stopped me in my tracks and told me not to, even tho' there wasn't even enough for another meal! That spoke volumes to me...  -  22 Feb 2008  (Review from Allrecipes USA and Canada)


    This was such a good idea! I substituted 1/2 t. each of Basil, Rosemary, Thyme and Marjoram because that's what I had on hand. Great!  -  12 Jan 2007  (Review from Allrecipes USA and Canada)


    Easy & tasty rice dish. Instead of herbes de Provence, I used sage, thyme, basil, & rosemary. I threw it all into my rice cooker and it came out delicious.  -  25 Sep 2005  (Review from Allrecipes USA and Canada)