INGREDIENTS
2 cups
Jasmine rice
4 cups
chicken stock or broth
1 tsp
kosher salt ((be sure to reduce this amount if you are using a store-bought chicken broth))
1/2 tsp
freshly cracked black pepper
1 1/2 tsp
chopped fresh basil or 1/2 teaspoon dried basil
1 1/2 tsp
chopped fresh thyme or 1/2 teaspoon dried thyme
1 1/2 tsp
chopped fresh oregano or 1/2 teaspoon dried oregano
1 tbsp
butter