Simple Baked Rice

Simple Baked Rice

9
Arizona Desert Flower 39

"Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice."

Ingredients 1 h {{adjustedServings}} servings 219 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
  2. Spread long-grain rice into prepared casserole dish.
  3. Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
  4. Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
Tips & Tricks
Indian-Style Basmati Rice

This savory Indian rice is flavored with whole spices and sautéed onions.

Spicy Spanish-Style Rice

See how to make spicy Spanish-style rice, a terrific all-purpose side dish.

Footnotes

  • Cook's Note:
  • If you like drier rice, uncover the rice after the 40-minute mark and let bake 5 to 10 minutes more to allow the rice to dry out a little.
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Reviews 9

  1. 12 Ratings

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Rikkor
12/5/2012

Really good recipe. I made it in quantity for a charity. One hint: for whatever reason, we are never told to wash rice first in the US. Every culture that eats rice as a staple washes it first in cool water until the water runs clear. It makes a huge difference in the finished product.

MrsFisher0729
9/28/2012

I made this using medium grain rice and it was absolutely perfect. Flavor is great. I omitted the celery and carrots since I didn't have any in the fridge and it was a perfect side to lemon chicken.

PA-Mommy-of-3
7/5/2012

Tasty family pleaser. I prefer a little more spice, but husband and very picky rice hating daughter asked for seconds :) We had this as a lighter alternative to fried rice with chicken teriyaki skewers. Can easily be adapted to suit any taste (I always stay true to recipes as written the first time around)and has a much better chicken flavor than when boiled in broth.