I created a Flavourful Rice recipe that seasons plain white rice into the ideal base for Asian inspired fried rice using simple pantry staples.

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I’ll confess, my version of seasoned rice hooked me on first bite. Using jasmine rice as the base and a crisp green bell pepper for bite, it feels humble but never boring.

It’s the kind of side that steals the show without trying, and makes a plain weeknight feel like something worth photographing. You can stir it into fried rice or pair it with bold mains, but the real trick is how those simple elements keep you reaching back for another forkful.

Call it Flavourful Rice if you want, just dont blame me when everyone asks for seconds.

Ingredients

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Mostly carbs for energy, some protein, low fiber unless using brown rice, fills you up.
Adds savory umami, low calories, can add sodium so watch it, boosts flavor.
Adds richness and fats, helps cook veggies, too much can make it greasy.
Sweet when cooked, has fiber and antioxidants, builds depth of flavor.
Crunchy, vitamin C rich, adds freshness and mild sweet peppery note.
Small but mighty, gives pungent aroma, has antibacterial compounds, good for heart.
Adds protein and savory depth, boosts calories and fat, can be lean or fatty.
Spice mix gives smoky, spicy kick, elevates flavor, use careful if sensitive.

Ingredient Quantities

1 1/2 cups long grain white rice or jasmine rice (sub brown, wild or cauliflower rice for a low carb version)

3 cups low sodium chicken broth or water

2 tablespoons unsalted butter or vegetable oil

1 small yellow onion, chopped

1 green bell pepper, seeded and chopped

2 celery stalks, chopped

3 garlic cloves, minced

8 ounces (1/2 lb) ground pork or ground beef, optional

1 teaspoon Cajun or Creole seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper, optional

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

2 green onions, thinly sliced for garnish

How to Make this

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1. Prep everything first: rinse 1 1/2 cups long grain or jasmine rice under cold water until it runs clear and drain; chop 1 small yellow onion, 1 green bell pepper, 2 celery stalks, mince 3 garlic cloves, chop 2 tablespoons fresh parsley and thinly slice 2 green onions. If you’re using cauliflower, brown rice or wild rice, note their cook times will differ.

2. Heat a large heavy pot over medium heat and add 2 tablespoons unsalted butter or vegetable oil. If using ground pork or beef (8 ounces), add it now, break it up and brown until no pink remains, about 5 minutes. Season the meat with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon Cajun or Creole seasoning, 1/2 teaspoon smoked paprika and the optional 1/4 teaspoon cayenne. Drain any excess fat if it looks greasy.

3. Push the meat to one side or remove it briefly, add the chopped onion, green pepper and celery to the pot and sauté in the same pan for 4 to 6 minutes until they are softened and starting to color. Add the minced garlic in the last 30 seconds so it doesn’t burn.

4. Stir the vegetables and meat together, then add the drained rice to the pot and toss or stir for 1 to 2 minutes so the grains get a little toasted and coated in fat. This gives the rice better texture and flavor, don’t skip it.

5. Pour in 3 cups low sodium chicken broth or water, scrape up any browned bits from the bottom, bring to a boil uncovered over high heat. Taste the liquid for seasoning and adjust a little if needed.

6. As soon as it reaches a boil, reduce heat to low, cover tightly and simmer undisturbed for about 18 minutes for white or jasmine rice (longer for brown or wild). Do not lift the lid while it cooks.

7. After the cook time, turn off the heat and let the pot sit, still covered, for 10 minutes so the rice steams and finishes cooking. This step is key, trust me.

8. Fluff the rice with a fork, stir in the chopped parsley and a pat of butter if you want extra richness, taste and adjust salt or pepper. Garnish with the thinly sliced green onions and serve hot. If using cauliflower rice, skip step 5, add cauliflower to the sautéed veg and cook covered for 5 to 7 minutes until tender, then finish with seasonings and herbs.

Equipment Needed

1. Large heavy pot with a tight-fitting lid (Dutch oven or heavy saucepan)
2. Fine-mesh sieve or colander to rinse and drain the rice
3. Measuring cups and spoons (1 1/2 cup, 3 cup, tsp sets)
4. Chef’s knife and cutting board for the onion, pepper, celery and herbs
5. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
6. Slotted spoon or tongs to move or lift browned meat and drain fat if needed
7. Fork for fluffing the rice and a small spoon for tasting/seasoning
8. Small bowl or prep dish to hold chopped herbs and sliced green onions while you cook

FAQ

Q: Can I swap the white rice for brown, wild or cauliflower rice? A: Yes. For long grain brown use 1 1/2 cups brown rice with about 3 3/4 cups broth and simmer 35 to 45 minutes until tender, then let rest 10 minutes. Wild rice usually needs more time and liquid so follow the package. For cauliflower rice, cook the veggies and meat first, then stir in cauliflower rice and cook 4 to 6 minutes until tender, no extra long simmer needed.

Q: How do I make this vegetarian or vegan? A: Easy — use vegetable broth, swap butter for oil, and skip the ground pork/beef. Add mushrooms, lentils or canned beans for body and protein, and taste for salt since veg broth can be milder.

Q: My rice comes out mushy or undercooked, how fix it? A: Mushy usually means too much liquid or too long cooking, or you stirred during simmering. Let it rest covered 10 minutes and fluff with a fork. Undercooked means not enough liquid or heat dropped too low — add 1/4 cup hot broth, cover and simmer 5 to 10 more minutes. Dont lift the lid too often while it cooks.

Q: Can I make this in a rice cooker or Instant Pot? A: Yes. Rice cooker: sauté the onion, pepper, celery and meat on the stove, then add rice and 3 cups broth to the cooker and cook per normal white rice setting. Instant Pot: use Sauté to brown the meat and veggies, add rice and 3 cups broth, seal and cook high pressure 4 minutes, then natural release 10 minutes.

Q: How long will leftovers keep and best way to reheat? A: Fridge for 3 to 4 days in an airtight container. Reheat in microwave or on stove with a splash of broth or water and cover so it steams back to life. You can freeze up to 2 months, thaw overnight in fridge before reheating.

Q: I dont like it too spicy, how do I tone down the heat but keep flavor? A: Cut the cayenne or leave it out and use only 1/2 teaspoon Cajun seasoning or swap for a milder Creole blend. Keep smoked paprika for smoky depth without heat, and add hot sauce at the table for folks who want more kick.

Seasoned Rice Recipe Substitutions and Variations

Rice: swap jasmine/long grain for brown rice — use 1 1/2 cups brown with about 3 3/4 cups liquid and cook 40–45 min; or use basmati (same ratio as white); for low carb use cauliflower rice, stir in at the end since it wont need simmering.
Broth: replace low sodium chicken broth with vegetable broth for vegetarian, or plain water plus 1 chicken bouillon cube, or use bone broth for richer flavor, keep the same volume.
Ground pork/beef: use ground turkey or chicken for leaner option, or sliced smoked sausage for more flavor, or crumbled firm tofu to make it vegetarian — brown and season the same.
Herbs/garnish: swap parsley for cilantro or fresh basil, and use chives or thinly sliced red onion instead of green onions, theyll give a different but still bright finish.

Pro Tips

1) Toast the rice briefly in the hot fat before adding liquid, it gives the grains a better texture and keeps it from getting gluey. If you rinse the rice first the grains will separate easier so dont skip that step.

2) Brown and season the meat early so it develops flavor, but drain off most of the grease if it looks greasy. Leave a little fat behind for richness, dont drain it all or youll lose depth.

3) Always taste the cooking liquid once you add it and before you cover the pot, you can adjust salt, heat and add a tiny splash of acid (lemon or vinegar) or soy for extra umami if it tastes flat. Different broths vary a lot so dont assume the seasoning is right.

4) Let the pot sit, covered, off the heat for the full rest period and resist peeking. Fluff gently with a fork, finish with butter and fresh herbs, and if youre using cauliflower rice cook and drain it separately then fold in so the dish doesnt get watery.

Seasoned Rice Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I created a Flavourful Rice recipe that seasons plain white rice into the ideal base for Asian inspired fried rice using simple pantry staples.

Servings

servings

Calories

476

kcal

Equipment: 1. Large heavy pot with a tight-fitting lid (Dutch oven or heavy saucepan)
2. Fine-mesh sieve or colander to rinse and drain the rice
3. Measuring cups and spoons (1 1/2 cup, 3 cup, tsp sets)
4. Chef’s knife and cutting board for the onion, pepper, celery and herbs
5. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
6. Slotted spoon or tongs to move or lift browned meat and drain fat if needed
7. Fork for fluffing the rice and a small spoon for tasting/seasoning
8. Small bowl or prep dish to hold chopped herbs and sliced green onions while you cook

Ingredients

1 1/2 cups long grain white rice or jasmine rice (sub brown, wild or cauliflower rice for a low carb version)
3 cups low sodium chicken broth or water
2 tablespoons unsalted butter or vegetable oil
1 small yellow onion, chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 ounces (1/2 lb) ground pork or ground beef, optional
1 teaspoon Cajun or Creole seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, optional
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
2 green onions, thinly sliced for garnish

Directions

Prep everything first: rinse 1 1/2 cups long grain or jasmine rice under cold water until it runs clear and drain; chop 1 small yellow onion, 1 green bell pepper, 2 celery stalks, mince 3 garlic cloves, chop 2 tablespoons fresh parsley and thinly slice 2 green onions. If you're using cauliflower, brown rice or wild rice, note their cook times will differ.
Heat a large heavy pot over medium heat and add 2 tablespoons unsalted butter or vegetable oil. If using ground pork or beef (8 ounces), add it now, break it up and brown until no pink remains, about 5 minutes. Season the meat with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon Cajun or Creole seasoning, 1/2 teaspoon smoked paprika and the optional 1/4 teaspoon cayenne. Drain any excess fat if it looks greasy.
Push the meat to one side or remove it briefly, add the chopped onion, green pepper and celery to the pot and sauté in the same pan for 4 to 6 minutes until they are softened and starting to color. Add the minced garlic in the last 30 seconds so it doesn't burn.
Stir the vegetables and meat together, then add the drained rice to the pot and toss or stir for 1 to 2 minutes so the grains get a little toasted and coated in fat. This gives the rice better texture and flavor, don't skip it.
Pour in 3 cups low sodium chicken broth or water, scrape up any browned bits from the bottom, bring to a boil uncovered over high heat. Taste the liquid for seasoning and adjust a little if needed.
As soon as it reaches a boil, reduce heat to low, cover tightly and simmer undisturbed for about 18 minutes for white or jasmine rice (longer for brown or wild). Do not lift the lid while it cooks.
After the cook time, turn off the heat and let the pot sit, still covered, for 10 minutes so the rice steams and finishes cooking. This step is key, trust me.
Fluff the rice with a fork, stir in the chopped parsley and a pat of butter if you want extra richness, taste and adjust salt or pepper. Garnish with the thinly sliced green onions and serve hot. If using cauliflower rice, skip step 5, add cauliflower to the sautéed veg and cook covered for 5 to 7 minutes until tender, then finish with seasonings and herbs.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.