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.
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.
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This was okay. I used a 2-quart casserole leaving it covered the entire time and the rice was a little dry for our taste. This is a nice basic dish; next time I'll use a smaller casserole and add a tiny bit more fluid and adjust the flavors a bit depending on what else I am serving. A nice way to use the oven for a side dish if you're already baking.
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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.
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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.
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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.
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I confess I was lazy and was looking for an easy side dish so I could cook all the dishes in the oven at once and forget about it. I followed this recipe exactly including using my homemade chicken broth which exceeds anything store bought. This was perfect. I did have to increase the oven time but I have a slow oven. It had the right amount of flavor without overpowering the main dish. We loved it.
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I appreciated that I was able to utilize the other half of the oven while I baked chicken but this was just "alright". The only change I made by necessity was to use brown rice because that's all I had in the pantry but I don't think that white rice would have made this dish any better. I found this bland. Not awful--I might very well make it again to go with an exceptionally flavorful main course to avoid a clash--but it didn't stand out either.
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My guys really liked this super simple baked rice. I liked the ease of the recipe. You could add whatever vegetables your family enjoys to this dish.
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This was okay. I used a 2-quart casserole leaving it covered the entire time and the rice was a little dry for our taste. This is a nice basic dish; next time I'll use a smaller casserole and add a tiny bit more fluid and adjust the flavors a bit depending on what else I am serving. A nice way to use the oven for a side dish if you're already baking.
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We really liked this and thought it was way nicer than boring boiled rice. Of course there were a few changes - I added some butter when frying the onion garlic and carrot. No celery. I rinsed the rice thoroughly and added it to the frying pan to coat in all the butter/oil and then added the two cups of stock. I covered it the whole time and when I checked it at the halfway point it was drying out so I added an extra half a cup of stock and some garlic powder and onion powder as it was a bit bland. It came out really fluffy and tasty but did need a hit of salt - but I hadn't salted it as stock can be salty so I waited till the end. A real lifesaver for me as I can't ever seem to cook rice on the stovetop with any measure of success.
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This rice tasted amazing. I added red and green pepper and the dish was so colourful I just wanted to look at it. Serve with chicken wings and everyone loved it. Not a grain of rice left.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
I confess I was lazy and was looking for an easy side dish so I could cook all the dishes in the oven at once and forget about it. I followed this recipe exactly including using my homemade chicken broth which exceeds anything store bought. This was perfect. I did have to increase the oven time but I have a slow oven. It had the right amount of flavor without overpowering the main dish. We loved it.
I appreciated that I was able to utilize the other half of the oven while I baked chicken but this was just "alright". The only change I made by necessity was to use brown rice because that's all I had in the pantry but I don't think that white rice would have made this dish any better. I found this bland. Not awful--I might very well make it again to go with an exceptionally flavorful main course to avoid a clash--but it didn't stand out either.
This was okay. I used a 2-quart casserole leaving it covered the entire time and the rice was a little dry for our taste. This is a nice basic dish; next time I'll use a smaller casserole and add a tiny bit more fluid and adjust the flavors a bit depending on what else I am serving. A nice way to use the oven for a side dish if you're already baking.
We really liked this and thought it was way nicer than boring boiled rice. Of course there were a few changes - I added some butter when frying the onion garlic and carrot. No celery. I rinsed the rice thoroughly and added it to the frying pan to coat in all the butter/oil and then added the two cups of stock. I covered it the whole time and when I checked it at the halfway point it was drying out so I added an extra half a cup of stock and some garlic powder and onion powder as it was a bit bland. It came out really fluffy and tasty but did need a hit of salt - but I hadn't salted it as stock can be salty so I waited till the end. A real lifesaver for me as I can't ever seem to cook rice on the stovetop with any measure of success.
This rice tasted amazing. I added red and green pepper and the dish was so colourful I just wanted to look at it. Serve with chicken wings and everyone loved it. Not a grain of rice left.
