Rice stuffing for Thanksgiving? You better believe this will become a fast favorite. Rather than deal with soggy breadcrumb-based stuffing, whip up this flavorful and tender rice stuffing for your Thanksgiving turkey, chicken or to eat on its own. I am originally from Panamá, and we ate rice at almost every single meal — and Thanksgiving was no exception when we moved to the U.S. Rice stuffing is great for those with gluten sensitivities or intolerances — or if you happen to be out of breadcrumbs or cubes and need to put something on your Thanksgiving table fast.
- 2 tablespoons unsalted butter
- 1 yellow onion, peeled and finely chopped
- 3 cups water
- 2 teaspoons dried dill
- 2 teaspoons sazón, adobo or poultry seasoning
- 1 tablespoon dried parsley, sage or freshly chopped cilantro
- freshly ground black pepper, to taste
- 2 tablespoons chicken bouillon, or to taste
- 1½ cups long grain white rice
- Heat butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally until onion has softened and is translucent, about 5 minutes.
- Add water, dill, sazón, adobo or poultry seasoning, parsley, sage or cilantro, ground black pepper, chicken bouillon and rice; bring to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes.
- Stir, taste and adjust seasonings if desired. Cool completely before using to stuff turkey or chicken.