A Clean-Label Staple for Quick, Flavorful Meals
Having jars of homemade rice blends lined up in the pantry is one of those simple things that makes everyday cooking easier and more enjoyable. These blends are clean-label, budget-friendly, and so quick to use. Instead of reaching for a boxed mix filled with preservatives or anti-caking agents, you’re cooking with real rice and real ingredients that you can trust.
I make all of my blends with Rawlston’s Basmati Rice because it cooks up fluffy, tender, and wonderfully fragrant. It’s grown here in the United States using regenerative farming practices, and it isn’t bleached or processed the way many conventional rices are. You can use any long-grain white rice you enjoy, but this one has become my absolute favorite.
How These Blends Work
The concept is simple. Each blend starts with long-grain rice, dried herbs, spices, and seasonings measured directly into a jar. Shake it up, add a label, and keep it in the pantry until you’re ready to cook.
When dinnertime rolls around, all you need to do is melt a little butter in a saucepan, add the blend, and toast it for a few minutes until it becomes fragrant. Then pour in water or stock, cover, and let it simmer until the rice is tender. That’s it. A flavorful side dish with almost no effort — perfect for busy nights or days when you want something homemade without starting from scratch.
Flavor Profiles for Every Meal
Each blend has its own personality, which is what makes this system so useful.
The herb blend is classic and comforting, and it pairs beautifully with chicken, roasted vegetables, or simple greens.
The Southwest blend brings warm chili flavors that go well with beef, tacos, pulled pork, or anything Tex-Mex.
The chicken blend tastes like the boxed mixes many of us remember growing up with, only without all the unnecessary additives.
And the mushroom blend adds a deep, earthy flavor that makes even a simple weeknight dinner feel a little elevated.
No matter which one you choose, they all cook the same way and fit into just about any meal you’re making.
A Pantry Project Worth Doing
One of my favorite things about these blends is how easy they are to batch-prep. If you’re measuring one jar, you might as well make four or five. They store beautifully, save money, and make meal planning so much easier.
I also always season mine using my mixed pepper blend, which adds more depth and warmth than plain black pepper. If you don’t keep one on hand, fresh cracked pepper works just fine, but a pepper blend really brings everything together.
These blends don’t take much time to prepare, but they pay off all week long. They’re the kind of pantry staple that makes you feel organized, prepared, and taken care of — and once you get used to having them around, you’ll never want to be without them.
Ready to Try Them?
Scroll down to find the full recipes for each blend — Herb, Southwest, Chicken, and Mushroom — and choose the ones that fit your cooking style. Make a few jars, tuck them into your pantry, and enjoy having a quick, homemade side dish ready anytime you need it.
HOMEMADE RICE BLENDS
Ingredients
HERB RICE BLEND
- 1 cup Rawlston’s Basmati or long-grain white rice
- 2 tbsp dried minced onions
- 1 tsp granulated garlic
- 1 tsp dried parsley
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp turmeric
- 1/4 tsp celery seeds, crushed
- 1/2-1 tsp kosher salt
- 1/4 tsp fresh cracked pepper
Southwest Rice Blend
- 1 cup Rawlston’s Basmati or long-grain white rice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 to 1 tsp kosher salt
- 1/4 tsp fresh cracked pepper
Chicken Rice Blend
- 1 cup Rawlston’s Basmati or long-grain white rice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp homemade chicken bouillon powder
- 1 tsp dried parsley
- 1/4 tsp turmeric
- 1/4 tsp celery seeds, crushed
- 1/2 to 1 tsp kosher salt
- 1/4 tsp fresh cracked pepper
Mushroom & Herb Rice Blend
- 1 cup Rawlston’s Basmati or long-grain white rice
- 1/4 cup dried mushrooms, crushed (Recommended: dried cremini, shiitake, or porcini for the richest flavor)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp dried parsley
- 1/2 to 1 tsp kosher salt
- 1/4 tsp freshly cracked pepper
- 1/4 tsp celery seeds, crushed
- Cremini – mild, earthy, classic
- Shiitake – deeper, more savory and meaty
- Porcini – bold, woodsy, adds real depth
Instructions
COOKING INSTRUCTIONS (FOR ALL BLENDS)
- Melt 2 tablespoons butter in a medium saucepan over medium heat.Add the entire dry rice blend and toast for 2 to 3 minutes, stirring often, until the rice is fragrant.Stir in 2 cups water or stock, making sure the seasonings are evenly distributed.Bring to a boil, then reduce heat to low and cover.Cook for 18 minutes, or until the liquid is absorbed.Remove from heat and let rest 5 minutes.Fluff with a fork and serve warm.
Notes
1. Pepper Blend
I always use my own mixed pepper blend in these recipes.If you don’t have a pre-mixed pepper blend, freshly cracked black pepper works well.2. Pantry Prep
These rice blends are ideal for batch prep.Measure several jars at once and keep them in the pantry for quick, flavorful side dishes throughout the week.Each jar holds the dry mix for one full batch of rice.