A healthy and easy way to prepare perfect brown rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Toast rice and butter in a saucepan over medium-high heat, stirring frequently, until rice gives off a nutty fragrance, about 5 minutes. Transfer rice to a Dutch oven or lidded casserole dish.

  • Bring chicken broth, olive oil, salt, black pepper, onion powder, and cayenne pepper to a boil in the same saucepan; pour over rice and stir to combine.

  • Cover and bake in preheated oven for 1 hour and 15 minutes.

Nutrition Facts

199 calories; 3.7 g total fat; 3 mg cholesterol; 656 mg sodium. 37 g carbohydrates; 4 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2013
This was great! I substituted garlic powder for onion powder (since I was out) and didn't add extra salt as there's enough in the chicken broth. Definitely better than cooking on the stovetop. The only thing I'll change is to reduce the cooking time to 45 minutes next time just because of the brand of brown rice I buy. Even then it wasn't overly dry after an hour. Read More
(20)

Most helpful critical review

Rating: 3 stars
04/24/2013
This was very flavorful and easy to make -- an average recipe that can be "doctored" up in lots of ways. I liked having the extra burner available on the stove to prepare the rest of the meal while the rice baked in the oven. I had trouble judging the time. It was not ready in 45 minutes as others said it would be but it would have been way overcooked had I left it in the full time called for in the recipe. I will have to play with the time when I make it again -- which I will! Read More
(8)
21 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/27/2013
This was great! I substituted garlic powder for onion powder (since I was out) and didn't add extra salt as there's enough in the chicken broth. Definitely better than cooking on the stovetop. The only thing I'll change is to reduce the cooking time to 45 minutes next time just because of the brand of brown rice I buy. Even then it wasn't overly dry after an hour. Read More
(20)
Rating: 4 stars
01/27/2013
This was great! I substituted garlic powder for onion powder (since I was out) and didn't add extra salt as there's enough in the chicken broth. Definitely better than cooking on the stovetop. The only thing I'll change is to reduce the cooking time to 45 minutes next time just because of the brand of brown rice I buy. Even then it wasn't overly dry after an hour. Read More
(20)
Rating: 4 stars
02/24/2013
Great way to make brown rice. I will increase the cayenne next time. Read More
(13)
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Rating: 4 stars
07/24/2013
Liked this but made some very minor changes! Used 2 c water and 3.5 c broth. (Since the package directions called for 5 cups water I felt that 3 was too little water.) Recommend reducing salt and pepper to 1/2 t. each. Baked 1 hour exactly and it was great texture! Will make this my new brown rice method! Read More
(10)
Rating: 3 stars
04/24/2013
This was very flavorful and easy to make -- an average recipe that can be "doctored" up in lots of ways. I liked having the extra burner available on the stove to prepare the rest of the meal while the rice baked in the oven. I had trouble judging the time. It was not ready in 45 minutes as others said it would be but it would have been way overcooked had I left it in the full time called for in the recipe. I will have to play with the time when I make it again -- which I will! Read More
(8)
Rating: 5 stars
10/20/2013
Reduced the salt to about 1/4 tsp (due to the sodium content of the chicken broth.) I was out of cayenne pepper so used a pinch of paprika instead. Only needed about 45 min to bake. Just turned off the oven & cracked the oven door while the rest of the meal was finishing up. Read More
(2)
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Rating: 4 stars
02/02/2015
I changed the serving size and added raisins and vegetables. Delicious. Read More
(2)
Rating: 4 stars
04/15/2013
This very tasty. But 1 hr & 15 min is way too long. I baked it for 45 minutes and it was overdone. Next time I'll try 30 minutes. Aside from that its a great recipe. Read More
(2)
Rating: 5 stars
10/12/2013
Good and easy I did add extra water at about 35 minutes and it was finished at 50 minutes. I guess it depends on the brand of rice and the oven I'm glad I checked on it early. Makes a ton so it is perfect to freeze some for another day. Read More
(1)
Rating: 5 stars
06/10/2015
Rice came out really good. I did add cilantro and a can of seasoned tomato and I'm glad I did. It came out so flavorful! Read More
(1)