Hey y’all! Looking for a cozy side dish that turns any meal into something special? This Buttery Onion Rice Side is loaded with rich, savory flavor thanks to caramelized onions and creamy butter, blending perfectly into fluffy, tender rice. Whether you need an easy weeknight addition or a comforting favorite for family gatherings, this rice always hits the spot. Let’s get cooking!
Why You’ll Love This
- Simple to make with everyday ingredients – no fancy tools or hard-to-find spices needed!
- Perfectly pairs with chicken, beef, pork, or roasted veggies for ultimate versatility.
- Rich, buttery flavor and sweet caramelized onions turn plain rice into a craveable side.
- Kid-approved and weeknight-friendly, ready in under 35 minutes.
- Easy to customize with different herbs, broths, or veggies!
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth (or vegetable broth)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 garlic clove, minced
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper
- Fresh parsley, chopped (optional, for garnish)
Directions
Step 1: Sauté the Onions and Garlic
- Melt the butter in a medium saucepan over medium heat.
- Add the finely chopped onion and cook, stirring occasionally, until soft and golden brown, about 8-10 minutes.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
Step 2: Toast the Rice
- Add the rice to the pan and stir to coat the grains in butter and onion. Cook for 1-2 minutes until the rice is lightly toasted.
Step 3: Simmer the Rice
- Pour in the chicken broth, salt, and pepper, stirring to combine. Bring to a gentle boil, then reduce the heat to low and cover.
- Simmer for 15 minutes, until the rice is tender and the liquid is absorbed.
Step 4: Finish and Fluff
- Remove the pan from heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork, adjust seasoning if needed, and garnish with fresh parsley, if desired.
Notes
- Don’t rush the onions – slow cooking boosts their sweetness and flavor.
- You can substitute brown rice, but increase simmer time to 35-40 minutes and add extra broth as needed.
- If you like extra richness, stir in an extra tablespoon of butter before serving!
Variations
- Mushroom Onion Rice: Add ½ cup chopped mushrooms with the onions.
- Herb Rice: Stir in 1 teaspoon dried thyme or rosemary with the broth.
- Cheesy Onion Rice: Mix in ½ cup shredded Gruyère or Parmesan after fluffing.
Required Equipment
- Medium saucepan with lid
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of broth to restore moisture.
- Not recommended for freezing, as the texture can become mushy.
Suggested Pairings / Serving Recommendations
- Serve alongside roasted chicken, grilled steak, or seared pork chops for a full meal.
- Try it with sautéed green beans or a fresh garden salad.
- Top with toasted pine nuts or slivered almonds for extra crunch.
Pro Tips
- Use freshly chopped onions for the best flavor and texture – pre-chopped onions can be watery.
- Let the rice rest off heat before fluffing to get perfectly separate grains.
- Taste and adjust the salt at the end; broth brands vary in saltiness.
FAQ
- Can I use brown rice instead?
- Yes! Just be sure to increase cooking time to 35-40 minutes and add a bit more broth as needed.
- Is this recipe gluten-free?
- It is naturally gluten-free as long as you use certified gluten-free broth.
- Can I double the recipe?
- Absolutely – just use a larger pot and make sure to adjust the cook time if necessary.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth (or vegetable broth)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 garlic clove, minced
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
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1Melt the butter in a medium saucepan over medium heat.
-
2Add the finely chopped onion and cook, stirring occasionally, until soft and golden brown, about 8-10 minutes.
-
3Stir in the minced garlic and cook for 1 minute, until fragrant.
-
4Add the rice to the pan and stir to coat the grains in butter and onion. Cook for 1-2 minutes until the rice is lightly toasted.
-
5Pour in the chicken broth, salt, and pepper, stirring to combine. Bring to a gentle boil, then reduce the heat to low and cover.
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6Simmer for 15 minutes, until the rice is tender and the liquid is absorbed.
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7Remove the pan from heat and let sit, covered, for 5 minutes.
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8Fluff the rice with a fork, adjust seasoning if needed, and garnish with fresh parsley, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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