Seasoned Rice Recipe

Rinse rice

Place the 2 cups of rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 30–45 seconds). Drain well. Rinsing removes surface starch and helps keep the rice fluffy.

Cook rice

In a medium saucepan combine the rinsed rice, 2.5 cups water, 0.75 tsp salt, and 1 tbs unsalted butter. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes to finish steaming.

Fluff rice

Remove lid and fluff the rice gently with a fork to separate the grains. Keep covered while you prepare the seasoning blend so it stays warm.

Sauté aromatics

While the rice rests, heat 1 tbs olive oil in a small skillet or sauté pan over medium heat. Add 1/2 cup finely diced yellow onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Add spices

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp ground black pepper, and 1 tsp chicken or vegetable bouillon powder. Cook, stirring constantly, for 30 seconds to bloom the spices and dissolve the bouillon.

Combine with rice

Transfer the sautéed aromatics and spice mixture into the fluffed rice. Add 1 tbs fresh lime juice and 1/4 cup chopped fresh cilantro or parsley. Gently fold the seasoning into the rice with a large spoon or spatula until evenly distributed, taking care not to mash the grains. Taste and adjust seasoning with additional salt or lime if desired.

Spoon the seasoned rice into a serving bowl or onto plates. Sprinkle with 2 tbs extra chopped cilantro or parsley and 1 tbs toasted sesame seeds or chopped toasted almonds if using. Serve with lime wedges on the side for squeezing over the rice.

Serve warm as an appetizer portion or side dish. Leftovers can be refrigerated in an airtight container for up to 4 days; reheat gently with a splash of water in a covered pan or microwave to restore moisture.