Rating: 4.29 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.

    Advertisement
  • 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.

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.

Nutrition Facts

219 calories; protein 4.2g; carbohydrates 40.2g; fat 4.1g; cholesterol 2.5mg; sodium 495.1mg. Full Nutrition
Advertisement

Reviews (18)

Most helpful positive review

Rating: 5 stars
12/05/2012
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. Read More
(25)

Most helpful critical review

Rating: 3 stars
01/18/2013
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. Read More
(1)
21 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/05/2012
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. Read More
(25)
Rating: 5 stars
09/28/2012
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. Read More
(9)
Rating: 5 stars
07/05/2012
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. Read More
(7)
Advertisement
Rating: 5 stars
09/22/2014
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. Read More
(2)
Rating: 2 stars
09/06/2012
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. Read More
(1)
Rating: 4 stars
08/16/2014
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. Read More
(1)
Advertisement
Rating: 3 stars
01/18/2013
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. Read More
(1)
Rating: 5 stars
01/24/2016
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. Read More
Rating: 5 stars
08/26/2016
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. Read More