This quick and easy rice recipe has a moderate flavor and goes well with chicken or fish. Although you can substitute oil for the butter or leave it out entirely, the dish won’t be as appetizing.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup instant brown rice (such as Minute®)
- ½ teaspoon dried parsley
- ¼ teaspoon ground black pepper (Optional)
- 1 tablespoon unsalted butter
- ½ teaspoon lemon juice
- 7 fluid ounces low-sodium chicken broth, or more if needed
Instructions
- Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
- Place butter and lemon juice in a measuring cup.
- Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
- Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
- Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
- Remove and let stand for 5 minutes. Fluff with fork before serving.
- You can adjust the seasonings to taste: lime juice and cilantro for a Mexican side, orange juice and thyme for another variety, etc. You can also switch out brown rice for instant white rice or regular-cooking brown rice, but you’ll need to read the package to make liquid to dry ratio adjustments.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 24 mg |
| Sugars | 0 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Did not like this. It may have been the organic brown rice I used but I won’t make this again.
This was the best One minute Brown rice recipe I have ever made. Followed your instructions to the letter. It was awesome!! Thanks for posting it!!!
Doubled the recipe to feed a large family. Definitely needed to almost triple the time in the microwave using brown rice! Came out pretty good though
Delish!!!
I used brown rice, cooked in rice cooker. It was ok, needed something more.
I made this using cilantro and lime juice. Also used water, didn’t have any chicken broth. Worked out well since I was adding it to black bean chili to extend it.
I added the pepper. It gave just enough spice to it. Love it. Will definitely make this again.
Definitely makes brown rice better! I did on stovetop, so probably could have used more liquid. Liquid absorbed but rice was not completely tender after 10 minutes. Not the fault of this recipe! Flavor was very good, will make again.
I just won the parboiled brown rice lottery hence my love for this recipe. I used 3/4 cup of rice and 3 cups of water plus added 2 tablespoons butter, dried parsley, 1 tablespoon olive oil plus salt and pepper. Everyone in my house loves brown rice now plus it is healthier!
Really good and really easy. My picky three-year-old ate it.
I followed the recipe as-is and it was quite good. Just a nice, basic yet flavorful side dish. I’ll definitely make it again, experimenting with herbs and flavor accents.
This is exactly what I was looking for – just a little oomph for brown rice! We love this and I don’t change a thing. Thank you, Jarrie, for sharing just the recipe I needed!
Eh blah tasting…
Tried with instant organic brown rice. It was pretty tasty! I did it stove top, though.
this is simple but great.
A good basic, but not sure what was semi-indulgent about it. Needed a lot more flavor and I wish I’d followed my instincts and added more herbs and lemon.
I made this with organic brown rice. My husband that is not really a rice fan, loved it. it really has amazing flavor and is perfect with chicken and fish! it has been added to my permanent file
The footnotes about changing to long-cooking rice also have relevance to different brands of instant rice. I followed the cooking directions on my instant rice as it called for nearly twice the water of minute rice brand. As summer hits, I don’t care to stand over a boiling pot for 45 minutes so I generally switch to instant rice. This is a nice way to dress it up and I used the author’s suggestion of changing the herbs and juice to go with our meal. I used a dry cilantro, a small amount of ground coriander and lime juice as the subs. This was pretty good, cooked itself while I was outside, and went well with our grilled tropical chicken and fruit salsa. My only disappointment was that the lime juice and cilantro didn’t really come through as much as I’d like. I would use fresh cilantro next time and a little more lime juice.