Skip to content

Broth Simmered Rice

Image of the prepared Broth Simmered Rice recipe
  • prep time: 5 min
  • total time: 30 min
  • serves: 4 people

Cooking your rice in Swanson® broth provides a delicious, savory flavor that easily transforms plain white rice into something special. Use the base recipe below, then stir-in any of the flavor variations that allow you to create wonderful rice side dishes that are easy and economical, and taste even better then pre-packaged rice mixes. 

 

Ingredients

cost per recipe: $1.84

  • 1 3/4 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
  • 3/4 cup uncooked long grain white rice

Instructions

  • Tips

    • For Mushroom Thyme Rice, use a 3-quart saucepan and sauté 2 cups chopped mushrooms, 1/2 cup diced onion, 1 clove garlic, minced, and 1 teaspoon chopped fresh thyme in 1 tablespoon butter before adding the broth.
    • For Herb Butter Rice, stir 2 tablespoons softened butter, 1 teaspoon each chopped fresh rosemary and thyme and 1 teaspoon minced garlic into the hot cooked rice, then season to taste.
    • For Cilantro Lime Rice, stir 1/4 cup chopped fresh cilantro and 2 teaspoons lime juice into the hot cooked rice, then season to taste.
    • For Broccoli Cheddar Rice, stir 1 1/2 cups finely chopped fresh broccoli florets and 1/2 cup finely shredded Cheddar cheese into the hot cooked rice, then season to taste.  Cover and let stand for 5 minutes before serving.
    • For Lemony Rice with Peas, stir 1 cup thawed frozen peas, 1 teaspoon lemon zest and 1 teaspoon chopped fresh thyme or tarragon into the hot cooked rice, then season to taste.
  • Step 1

    Heat the broth in a 2-quart saucepan over medium-high heat to a boil.

  • Step 2

    Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.  Season to taste.

Reviews

(13)
Sort By:
  • Love the Ease

    Bern L.
    July 19, 2014

    Long grain rice is better for us; but it always tastes like plain ol' rice! Because of this recipe, I now eat the healthy stuff! You get it started and let it do it's thing - 20 minutes later, everyone is chowing down!
    So easy and tasty! My family looks forward to having a side-dish of long grain rice; I change the flavors to help keep it satisfying :)

  • Use for any receipe that calls for cooked rice

    Krisin
    August 2, 2013

    O M Gosh! this is a fool proof for cooking rice!
    Use beef if you are serving with meat dish, chicken with poultry, veg broth for any...

  • Broth Simmered Rice

    Claudette S.
    August 8, 2011

    Easy to make but not the best rice I've had. It needed more flavor.

  • Broth Simmered Rice

    Adam A.
    January 23, 2010

    Very good and EXTREMELY easy! I did cook the rice a tad longer as the rice wasn't quite tender... but all in all, the rice was VERY good! I will make this again very soon!

  • Broth Simmered Rice

    Charlee H.
    November 16, 2008

    This is the only way I cook rice! Add a package of Vegetable Soup mix for an even better treat!

    Recently Viewed


    Made With

    Calories 130
    Total Fat 0 g
    Sat. Fat 0.0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 377 mg
    Total Carb 28 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 2 g
    Vitamin D 0 %DV
    Calcium 1 %DV
    Iron 9 %DV
    Potassium 1 %DV
    Calories 131
    Total Fat 0 g
    Sat. Fat 0.0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 242 mg
    Total Carb 28 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 2 g
    Vitamin D 0 %DV
    Calcium 0 %DV
    Iron 10 %DV
    Potassium 0 %DV
    Calories 133
    Total Fat 0 g
    Sat. Fat 0.0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 251 mg
    Total Carb 28 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 3 g
    Vitamin D 0 %DV
    Calcium 0 %DV
    Iron 10 %DV
    Potassium 0 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.