Chickeny Chickeny Rice26 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“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.” - by Michael Scott
Original recipe yields 4 servings
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.
Amount Per Serving (4 total)
- 370 cal
- 9.9 g
- 62.4 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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...." See more"
"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 e..." See morextra 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!"
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