Name: Garlic Butter Rice Side Dish
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 cup long-grain white rice; 2 cups water; 1 tablespoon Chicken Better Than Bouillon base (reduced sodium recommended); 2 cloves fresh garlic, finely minced

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This garlic butter rice is a simple yet flavorful side dish I love serving alongside just about any main. With tender white rice toasted in rich butter, simmered in savory broth, and infused with mellow garlic, it turns plain grains into a comforting and aromatic treat. All made in one skillet, it’s an easy go-to I keep coming back to for everything from weeknight dinners to laid-back potlucks.

Why You’ll Love This Recipe

I keep this recipe in regular rotation because it uses ingredients I almost always have on hand, and it’s quick enough for busy nights. The garlic doesn’t overpower—it blends perfectly into the buttery broth, giving each bite a warm, cozy feel. I also love how versatile it is. Whether I’m pairing it with roasted chicken, grilled veggies, or spicy stews, it always adds the right touch of flavor without stealing the spotlight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Long-grain white rice
Water
Chicken Better Than Bouillon base (reduced sodium if possible)
Fresh garlic cloves, finely minced

Directions

Melt the butter: I add the butter to a large skillet over medium heat and let it melt until it’s foamy but not browned.
Toast the rice: I stir the rice right into the melted butter, toasting it for about two minutes until lightly golden and nutty-smelling. This step helps prevent soggy rice and builds a deeper flavor.
Add broth base and water: I pour in the water and mix in the bouillon base, making sure it fully dissolves before adding anything else.
Mix in the garlic: I scatter in the minced garlic and gently stir, letting the heat infuse every grain with that mellow garlic aroma.
Simmer gently: Once everything starts to bubble, I cover the skillet and reduce the heat to low. I let it simmer undisturbed for about 15–20 minutes, just until the rice is tender and the liquid’s absorbed.
Fluff and serve: After cooking, I give it a few minutes to rest covered, then fluff it with a fork and serve it hot.

Servings and timing

This recipe makes about 3 side servings. It takes just 5 minutes to prep and 20 minutes to cook, so I usually have it ready to serve in under 25 minutes.

Variations

If I want a vegetarian version, I swap the chicken bouillon for a vegetable-based alternative. I’ve also added chopped herbs like parsley or chives to brighten the flavor, or even tossed in a little lemon zest for something fresh. When I’m in the mood for something heartier, I stir in peas or mushrooms to bulk it up without turning it into a main dish.

storage/reheating

I let any leftovers cool completely before storing them in an airtight container. They keep in the fridge for up to 4 days. When I reheat, I sprinkle in a little water and cover the dish so the rice stays soft and fluffy. It’s best microwaved in short bursts or warmed gently in a pan.

FAQs

What type of rice should I use?

I always use long-grain white rice for this recipe. It stays fluffy, cooks evenly, and absorbs the butter and garlic flavors really well.

Can I substitute the chicken base?

Yes, vegetable bouillon works perfectly if I want to keep things meat-free. I just adjust the salt to make sure it’s not too bland.

How do I prevent the rice from sticking?

Toasting the rice in butter first really helps. I also make sure to keep the heat low once it’s simmering and don’t stir it again until it’s fully cooked.

How strong is the garlic flavor?

The garlic comes through, but it’s mellow thanks to the butter and broth. It’s aromatic and comforting—not harsh or overpowering.

Is this dish good for meal prep?

Definitely. I often make a double batch and keep it in the fridge for quick lunches or dinners. It reheats beautifully with just a splash of water.

Conclusion

This garlic butter rice is my kind of side dish—easy, reliable, and full of cozy flavor. The garlic adds just enough warmth to the buttery grains, and the broth base ties it all together. Whether I’m serving it with a roast, a stir-fry, or grilled fish, it fits in effortlessly. It’s the kind of recipe I always keep up my sleeve when I want something that tastes like more than the sum of its parts.