Baked Rice
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
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4 servings This recipe is easily doubled. For Baked Brown Rice, substitute brown rice for the white rice, increase the chicken broth or water to 2 ½ cups, and bake for 45 minutes. (For this variation, a loyal reader suggests replacing a quarter of the brown rice with wild rice.)
Ingredients
- 1 to 3 tablespoons butter or olive oil (use the greater amount if adding mushrooms)
- (6 ounces mushrooms, coarsely chopped)
- ½ medium onion, chopped
- (1 garlic clove, minced)
- 1 cup long-grain white rice
- 1½ cups chicken broth or water
- ¼ teaspoon salt
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 to 3 tablespoons butter or olive oil (use the greater amount if adding mushrooms)
- (6 ounces mushrooms, coarsely chopped)
- ½ medium onion, chopped
- (1 garlic clove, minced)
- 1 cup long-grain white rice
- 1½ cups chicken broth or water
- ¼ teaspoon salt
Let's Cook
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Step 1.
Preheat the oven to 350°F. Heat in a Dutch oven or 10-inch ovenproof skillet with a lid over medium heat: 1 to 3 tablespoons butter or olive oil (use the greater amount if adding mushrooms)
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Step 2.
Add and cook, stirring, until softened, about 5 minutes: (6 ounces mushrooms, coarsely chopped); ½ medium onion, chopped; (1 garlic clove, minced)
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Step 3.
Add and stir until well coated: 1 cup long-grain white rice
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Step 4.
Add: 1½ cups chicken broth or water; ¼ teaspoon salt
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Step 5.
Bring to a boil. Cover, put in the oven, and bake until the rice is tender and the broth has been absorbed, about 20 minutes. Let stand, covered, for 5 minutes before serving.
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