Simple Baked Rice5 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by Arizona Desert Flower
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
- Spread long-grain rice into prepared casserole dish.
- 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.
- 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.
Amount Per Serving (4 total)
- 219 cal
- 4.1 g
- 40.2 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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...." See more"
"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 skewer..." See mores. 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."
"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 c..." See moreool water until the water runs clear. It makes a huge difference in the finished product."
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