Recipe by Michael Scott
"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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1 1/2 cups
uncooked white rice
salt and pepper to taste
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.
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.
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!
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chickeny Chickeny Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 370
** Calories from Fat: 89
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