30 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees F (230 degrees C).

    Advertisement
  • 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 Facts

370 calories; 9.9 g total fat; 16 mg cholesterol; 620 mg sodium. 62.4 g carbohydrates; 6.4 g protein; Full Nutrition


Reviews (27)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/04/2005
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! Read More
(10)

Most helpful critical review

Rating: 1 stars
03/22/2003
I didn't even get to taste this recipe the rice went black before I had even put it into the oven. I almost set my house on fire and that's not a joke! I'm very disappointed. Read More
(4)
30 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/23/2003
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. Read More
(12)
Rating: 5 stars
05/04/2005
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! Read More
(10)
Rating: 5 stars
05/13/2005
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! Read More
(8)
Advertisement
Rating: 5 stars
12/18/2002
This is such a nice twist on regular rice. It is so easy to do that I use this recipe every time I make rice now. Delicious! Read More
(7)
Rating: 4 stars
08/09/2010
I made this with a few additions and it was delicious. I also made it on the stove top but added about 1/2 cup of water and more bullion at the end as rice was getting too dry. I also added some frozed peas and carrots and fresh chopped parsley at the end of the cooking. Very good flavor. Read More
(6)
Rating: 5 stars
12/22/2010
Very good rice. Subtle flavor. I added about 1 cup frozen peas to the rice when cooking was almost complete. Will make again! Thanks for sharing. Read More
(6)
Advertisement
Rating: 4 stars
07/13/2011
I doubled this recipe so instead of putting the skillet in the oven I used a 2qt baking dish. I also added a little parsley flakes for color. Read More
(6)
Rating: 5 stars
09/29/2009
This was a wonderful side dish!I made it on a day when there wasn't much in the pantry & I didn't want to go to the store.I was slightly skeptical due to the simplicity of the receipe.It was delicious.My family thought it was Great!You could add many ingredients to compliment any dish! Read More
(5)
Rating: 5 stars
01/04/2005
OK my sister and I are doing the Michael Thurman's 6 week body makeover and this recipe is perfect for it. The only thing I change is the amout of rice and water 3 1/2 C water and 2 C rice. I also sometimes add a can of veggies to it after it comes out of the oven and lid it again for 5 min letting it sit on the stove off of the heat. This is my 11yr old's new favorite rice (EVEN WITH THE VEGGIES). Read More
(5)