Chickeny Chickeny Rice Recipe -
Chickeny Chickeny Rice Recipe
  • READY IN 30 mins

Chickeny Chickeny Rice

Recipe by  

"This is a great recipe for rice that comes out perfect every time. I serve it with grilled meats such as pork tenderloin, but it complements any recipe. I use medium grain rice because it has a fuller texture, but long grain works fine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a medium saucepan heat water and bullion to a slow boil over medium-high heat. In a large oven safe skillet, heat oil over medium heat. Saute onions until transparent. Increase heat to high and add butter and rice. Stir constantly until the rice becomes starchy, about 3 minutes, and then carefully pour the chicken bouillon stock into the skillet.
  3. Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

This was good. I made half, but used 3 chicken bouillon cubes. I also made it on top of the stove instead of baking it.

Most Helpful Critical Review
Mar 22, 2003

I didn't even get to taste this recipe, the rice went black before I had even put it into the oven. I almost set my house on fire and that's not a joke! I'm very disappointed.


29 Ratings

May 03, 2005

My husband and I really loved this rice~ I like butter flavor so I used butter instead of olive oil..also i added about a cup and a half of fresh mushrooms (gave it a little more flavor)..I added an extra cube of chicken bouillon and didn't have a oven proof skillet so I added an extra 1/3 cup water...It was Perfact!! Thanks for the recipe!

May 13, 2005

Super fast and oh so yummy! Used 3 cups minute rice and 3 cups chicken broth turned out great and didn't even have to put it in the oven! WILL USE AGAIN SOON! THANKS!

Dec 18, 2002

This is such a nice twist on regular rice. It is so easy to do that I use this recipe every time I make rice now. Delicious!

Jul 13, 2011

I doubled this recipe, so instead of putting the skillet in the oven, I used a 2qt baking dish. I also added a little parsley flakes for color.

Dec 22, 2010

Very good rice. Subtle flavor. I added about 1 cup frozen peas to the rice when cooking was almost complete. Will make again! Thanks for sharing.

Aug 09, 2010

I made this with a few additions and it was delicious. I also made it on the stove top, but added about 1/2 cup of water and more bullion at the end as rice was getting too dry. I also added some frozed peas and carrots and fresh chopped parsley at the end of the cooking. Very good flavor.


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  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 62.4 g
  • 20%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 620 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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