Butter Herb Rice

Submitted by Amy in Kansas

"Buttery rice with oregano for a great side dish for almost any meal. Created by me."

 

• Ready In: 25mins
• Ingredients: 5
• Yields: 1/2 cup
• Serves: 8

ingredients

• 1 1⁄2 cups white rice (not instant)
• 2 cups water
• 1⁄2 cup butter
• 3 chicken bouillon cubes
• 3 tablespoons oregano

directions

1. Add water, bouillon cubes, and butter to a large stock pan and bring to boil.
2. Add rice and oregano. Be sure to crush oregano with fingertips to bring out full flavor.
3. Return to boil, then turn temperature to low. Cover pan with lid and simmer for approximately 20 minutes.
4. Remove pan from heat and let sit covered for a few minutes before serving.

Reviews

[snowbunny1977]

This was excellent. Very easy to make and had it with fish. I will cut back to 6 tablespoons of butter instead of a whole stick. The oregano was a bit much so I might just add 2 tablespoons next time but thats a personal preference. Excellent recipe though.

 

[lasaterhill]

This is a great recipe BUT I too cut back on the butter, loved the oregano, and instead of boullion, I used chicken broth to cook the rice in. Was absolutely wonderful--Dixie from Eolia

 

[Sydney Mike]

I took one of the other reviewer's advice & cut back a bit on the amount of butter, but otherwise followed the recipe & the rice was wonderfully full of flavor! Thanks for sharing it! [Made & reviewed for the closing of Pick A Chef event]

 

[NorthwestGal]

Excellent! At first, I thought the butter would be too much so I reduced it to about 1/3 cup butter (instead of 1/2 cup), and it turned out perfectly and produced a light and fluffy rice that was perfectly seasoned with just enough butter taste. Thank you for sharing your recipe, Amy in Kansas.

 

[Lindz2695]

Excellent! And so easy to make for someone who doesn't know how to cook like myself! I will definitely be making this again. Thanks!