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Chickeny Chickeny Rice

Chickeny Chickeny Rice

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Michael Scott

This is a great recipe for rice that comes out perfect every time. I serve it with grilled meats such as pork tenderloin, but it complements any recipe. I use medium grain rice because it has a fuller texture, but long grain works fine.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a medium saucepan heat water and bullion to a slow boil over medium-high heat. In a large oven safe skillet, heat oil over medium heat. Saute onions until transparent. Increase heat to high and add butter and rice. Stir constantly until the rice becomes starchy, about 3 minutes, and then carefully pour the chicken bouillon stock into the skillet.
  3. Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.
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Reviews

NJSS2000
11
7/23/2003

This was good. I made half, but used 3 chicken bouillon cubes. I also made it on top of the stove instead of baking it.

GMGLOVER
9
5/3/2005

My husband and I really loved this rice~ I like butter flavor so I used butter instead of olive oil..also i added about a cup and a half of fresh mushrooms (gave it a little more flavor)..I added an extra cube of chicken bouillon and didn't have a oven proof skillet so I added an extra 1/3 cup water...It was Perfact!! Thanks for the recipe!

PWEE21
7
5/13/2005

Super fast and oh so yummy! Used 3 cups minute rice and 3 cups chicken broth turned out great and didn't even have to put it in the oven! WILL USE AGAIN SOON! THANKS!