Italian Herb Rice

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Italian Herb Rice recipe by Barefeet In The Kitchen

Sweet Jasmine rice cooked with plenty of herbs and then topped with a pat of butter was an  excellent match for the Lemony Garlic and Herb Halibut.

I tend to use my rice cooker most of the time simply because I can start it, walk away and have the rice turn out perfectly every time. The downside is that it takes more time that way.

When I’m in a hurry, the stove-top is always the fastest method. This was a simple side dish with a lot of flavor. For a super tasty dinner in very little time, pair this rice with 15-Minute Honey Garlic Chicken. You’ll have dinner on the table before you know it.

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Italian Herb Rice

5 from 1 vote
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Servings: 8 servings


  • 2 cups Jasmine rice
  • 4 cups chicken stock or broth
  • teaspoons chopped fresh basil or ½ teaspoon dried basil
  • teaspoons chopped fresh thyme or ½ teaspoon dried thyme
  • teaspoons chopped fresh oregano or ½ teaspoon dried oregano
  • 1-2 tablespoons butter
  • 1 teaspoon kosher salt (be sure to reduce this amount if you are using a store-bought chicken broth)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh Italian parsley


  • Combine the rice, chicken stock, and any DRIED herbs in a large saucepan. Stir and bring to a boil over high heat. Reduce the heat to low and cover with a lid.
  • Simmer covered over low heat for 16 minutes, until all the liquid has been absorbed and the rice is tender. Remove from the heat and stir in the herbs, if using FRESH herbs.
  • Stir in a tablespoon or two of butter and fluff with a fork. Taste and add salt and pepper, as needed. Sprinkle with parsley before serving.


Calories: 225kcal · Carbohydrates: 41g · Protein: 6g · Fat: 3g · Saturated Fat: 1g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 1g · Trans Fat: 0.1g · Cholesterol: 7mg · Sodium: 476mg · Potassium: 181mg · Fiber: 1g · Sugar: 2g · Vitamin A: 48IU · Vitamin C: 0.2mg · Calcium: 18mg · Iron: 1mg
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Italian Herb Rice

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Big Dude says

    We don't eat a lot of rice but Bev really likes her rice cooker now that she's figured it out – the first two batches left a little to be desired.

  2. Monet says

    We had Jasmine rice for dinner…and I wish we had added some extra flavor. This looks just lovely, my friend! Thank you for sharing it with us tonight!

  3. Bren ML says

    Just made this tonight although I didn't have fresh herbs on hand so I used dried and it turned out perfect in my rice cooker. Thank You for sharing this recipe.