3/4 cup chicken flavored broth base (I used low sodium, BUT it wasn't salty enough so next time I will use the regular)
1/2 cup dried parsley
1 tbls dried basil
1 tbls dried dill
2 tbls dried onions
1 tsp seasoned salt
2 tsp garlic powder
1 tsp lemon pepper
1 cup unsalted almond, ground in grinder. I ground them up to almost powder/with bits no big chunks. This is OPTIONAL. I put them in but next time I will try without and see if it is still as good as with them in. Or i might try salted ones and see it it tastes better.
Mix all the ingredients in a bowl and transfer to a large mason jar.
I vacuumed sealed it with my food saver to make sure it didn't get moisture in it also to preserve the almonds and not let the oil in the almonds go rancid.
I was going to store it in the refrigerator, but I don't know if this would cause moisture.
DIRECTIONS: boil 2 cups of water, then add 1 cup jasmine rice (not minute) and 3 Tbls of this rice seasoning mix. Cover and turn heat to simmer for 18 mins. when done fluff and eat.