This easy recipe for garlic butter rice functions well as a base for a chicken bowl, or as a side on its own. It can also be made dairy free!
It’s been a hot minute since I’ve had a chance to focus and write about a recipe I’ve cooked up for you. It feels like the last few months went by incredibly fast (recap for ya, I was pregnant and now I’m not), and I have a beautiful baby boy to show for my nine months of a different kind of work. In fact, my sweet little cub is currently taking a nap, allowing me this time to sit down and organize my thoughts long enough to write this post.
So…garlic butter rice. I’ve been making this recipe for close to a year now. It’s a pretty fantastic recipe if I do say so myself. I use this as a base for my Greek chicken bowls (I’ll share that recipe with you next!). Of course, feel free to just have a base of lettuce, but I think the rice has a beautiful flavor to it, it’s easy to make, and it helps the bowl to be a bit more filling.
Most of the ingredients in this recipe are pantry friendly, which is a huge plus to me. I like to hit the rice with some fresh minced parsley at the very end, but if all you’ve got is dried, that works, too!
This recipe can also be made dairy free. Just swap the butter for coconut oil and boom! You’ve got a gluten-free and dairy free side dish that is super easy to throw together, and that all of your guests can eat. I recently had a guest in our home who was dairy free, and so I made this swap and I have to say – the coconut oil gave the rice a delightful flavor. Josh actually preferred it to the butter!
This garlic butter rice would make an excellent side dish without being the base for a Greek chicken bowl. It would pair really well with my broiled rosemary salmon or the coconut chicken tikka masala to name a few recipes.
Regardless of what you pair this garlic butter rice with, it is an incredibly simple recipe that you can throw together any night of the week.
- 1 1/2 cups long grain jasmine rice
- 4 tbsp unsalted butter, divided
- 1/4 cup finely chopped yellow onion
- 2 tbsp minced garlic
- 2 1/2 cups chicken broth or vegetable broth
- 1 1/4 tsp dried parsley
- 1/2 tsp salt
- Freshly ground pepper
- 1 tbsp fresh parsley, finely chopped
- In a high sided skillet, melt 1 tbsp butter over medium-high heat. Add onion and saute for 2-3 minutes until softened. Add minced garlic and saute for 1 minute.
- Add rice, broth, dried parsley, salt and pepper and bring to a boil. Reduce heat to low so the mixture is at a simmer and cover with a lid, stirring occasionaly for 15-20 minutes or until all liquid is gone.
- Remove from heat and let sit for 5 minutes. Add remaining 3 tbsp butter, stir in fresh parsley, and fluff with fork.
To make this recipe dairy free, simply sub in coconut oil in place of butter.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 693mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 2g
Nutrition information isn't always accurate.