Baked Rice with Leeks and Bok Choy


Rice is prepped stove top with Swanson® Chicken Broth, leeks, bok choy, and mushrooms, and then completed in the oven for an delicious and satisfying side dish. Complements everything from a weeknight dinner to a holiday banquet!

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
8 servings


  • 2 tablespoons extra-virgin olive oil

  • 1 cup chopped leeks

  • 6 ounces baby bella (crimini) or white mushrooms, sliced

  • 1 ¼ cups uncooked long grain white rice

  • ¼ cup dry white wine

  • 3 cups Swanson® Chicken Broth

  • 3 cups chopped bok choy


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.

  3. Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.

  4. Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.


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Nutrition Facts (per serving)

163 Calories
4g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 163
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 389mg 17%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 4g
Vitamin C 13mg 66%
Calcium 43mg 3%
Iron 2mg 11%
Potassium 125mg 3%

* 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.

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