Chickeny Chickeny Rice

26 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

Ingredients

3 cups water
2 cubes chicken bouillon
1 tablespoon olive oil
1 large onion, chopped
2 tablespoons butter
1 1/2 cups uncooked white rice
salt and pepper to taste

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
370 cal
19%

Fat
9.9 g
15%

Carbs
62.4 g
20%

Based on a 2,000 calorie diet

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Reviews (26)

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NJSS2000

Jul. 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...." See more"

GMGLOVER

May. 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 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!"

PWEE21

May. 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!..." See more"

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