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Chicken Flavored Rice Recipe for Busy Weeknights
Youssef Hb

Chicken Flavored Rice for Busy Weeknights

Transform your weeknight dinner with this comforting, savory chicken-flavored rice. Designed for the Instant Pot, this recipe eliminates the guesswork of stove-top cooking. By infusing high-quality chicken broth and aromatic spices directly into the rice, you get restaurant-quality results in less than 30 minutes. The addition of a quick creamy finish makes this simple side dish feel like a special occasion treat that pairs perfectly with any grilled protein or roasted vegetable platter.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups long-grain white rice
  • 3 cups low-sodium chicken broth
  • 3 teaspoons chicken bouillon paste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon seasoned salt
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • 1 tablespoon dried parsley
  • 1/4 cup milk
  • 2 tablespoons cornstarch

Method
 

  1. Rinse the rice in a colander under cold water until the water runs clear and drain well.
  2. Heat 2 cups of chicken broth in the microwave for 3 minutes.
  3. Combine the rice, 2 cups of warm broth, bouillon, garlic powder, onion powder, Old Bay, seasoned salt, and vegetable oil in the pressure cooker pot.
  4. Seal the lid and cook on high pressure for 15 minutes.
  5. Perform a natural pressure release for 5 minutes before opening.
  6. In a small bowl, whisk the remaining 1 cup of broth with cornstarch and milk.
  7. Heat this mixture in a pan with butter until thickened to a creamy sauce consistency.
  8. Fold the sauce into the fluffy cooked rice and garnish with dried parsley before serving.

Notes

Rinsing the rice is crucial for preventing a gummy texture. You can stir in cooked shredded chicken to turn this side dish into a complete main course. Store leftovers in an airtight container for up to 3 days.