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READY IN 30 mins

Chickeny Chickeny Rice

Read Reviews (26)

"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." — Michael Scott

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Original recipe makes 4 servings Change Servings

3 cups water
2 cubes chicken bouillon
1 tablespoon olive oil
1 large onion, chopped

2 tablespoons butter
1 1/2 cups uncooked white rice
salt and pepper to taste

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Directions

Preheat oven to 450 degrees F (230 degrees C).
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.
Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.

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PREP 5 mins
COOK 25 mins
READY IN 30 mins

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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.

—NJSS2000

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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.

—FIFI MOMA

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28 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!

—GMGLOVER

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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!

—PWEE21

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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!

—Pati

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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.

—Tanya W.

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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.

—JenToBeach

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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.

—designer24

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Nutrition

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.

Nutritional Information

Chickeny Chickeny Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 370
** Calories from Fat: 89

% Daily Value *
** Total Fat 9.9g 15 %
** Saturated Fat 4.3g 22 %
** Cholesterol 16mg 5 %
** Sodium 620mg 25 %
** Potassium 142mg 4 %
** Total Carbohydrates 62.4g 20 %
** Dietary Fiber 1.5g 6 %
** Protein 6.4g 13 %
** Sugars 2.4g
** Vitamin A 4 %
** Vitamin C 3 %
** Calcium 4 %
** Iron 26 %
** Thiamin 34 %
** Niacin 34 %
** Vitamin B6 15 %
** Magnesium 11 %
** Folate 71 %

* 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.