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Savory Herb Rice

"I got this recipe from the mother of one of my college roommates many years ago and filed it away," writes Suzy Mercker of Lawrenceville, Georgia. "I found it one night by accident and made it for dinner. Now it's a staple that I often serve with chicken, beef, pork...or even fish."
  • Total Time
    Prep: 10 min. Cook: 15 min.
  • Makes
    5 servings


  • 2 cups water
  • 1 tablespoon butter
  • 1 teaspoon chicken or 1/2 vegetable bouillon cube
  • 1 cup uncooked long grain rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme


  • In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts
2/3 cup: 178 calories, 3g fat (2g saturated fat), 6mg cholesterol, 490mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Average Rating:
  • maycrume01
    May 4, 2020

    My daughter who normally would not eat rice bags for this now. Tasty easy and yummy.

  • Minerva
    Aug 14, 2019

    I made this for church potluck dinner, and the pastor asked for me to make it again for his 50th Wedding Anniversary dinner for 100 guests. This recipe is perfect.

  • lissakay_osu
    Apr 30, 2010

    Contrary to the others, my family and I love this rice! It's so easy to throw together and very flavorful. This has become a regular, and much requested, recipe!

  • sdavis626
    Mar 2, 2010

    I just reviewed this and for some reason it changed my 3 stars to 5... and now it's not letting me choose 3 stars. I give it 3 stars.

  • sdavis626
    Mar 2, 2010

    This was all right, but not great. For my family, it's not worth making again... we'd much prefer Rice-a-Roni.

  • gingerichcook76
    Jul 29, 2008

    No comment left

  • luvmy2boys
    Jun 3, 2006

    No comment left