Recipe by KAYLEEW
"Delicious, moist and flavorful rice dish! It is a FAVORITE among friends and family and has been passed down."
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1 (14.5 ounce) can
I have made this a few times and it is a big hit. I use all chicken broth, lots crushed fresh garlic, and no salt. I also cook it for 1 hour and 30 minutes. I am horrible at cooking any rice. I really wanted to find a way to switch to much healthier brown rice. This has completely replaced instant and white rice for us and is so easy to make. I love that I just put it in the oven and even I can not screw it up.
Very easy to make! I used basmati rice but, I wouldn't call this a family favorite, needed some more kick to it.
Great recipe! I read over all the other reviews and came up with the perfect combo: Use Low Sodium broths, this will eliminate the saltiness; Use garlic powder not garlic salt; Add 2 cut up green onions, 1 can of sliced mushrooms and 1 can of drained and rinsed chickpeas. I hope these suggestions make this even better for you.
I always use brown rice, it is just so much better for you. And I always cook it in the oven, that way it comes out just right. I had been making my rice with slightly less liquid (about 1&3/4 cups)and I use water. Now that I've found this recipe I have adjusted my own recipe to include the stock. The one thing that I won't change about my recipe is to COOK IT COVERED. If you cook your rice COVERED it WILL be done in about one hour. And it WILL BE creamy and perfect like it is supposed to be.
This a easy way to cook rice. I used 1 cup each of chicken and beef broth also an extra cup of water. (I used brown basmati rice and ratios were 1cup rice to 3 cups liquid) I used garlic powder and omited the seasoned salt. I omited the butter. In 2 tablespoons of olive oil I sauted chopped onions, sliced mushrooms and added this along with dried parlsey to rice. I baked rice covered and it turned out perfect.
I broke my own cardinal rule with this recipe - I was in such a hurry while making it, I didn't read the reviews beforehand. Thankfully, I did read them while it was cooking - hence the high rating. I did give it 5 stars because it was rather tasty, although, after the recommended cooking time, my chicken was ready, my rice was still super watery. I popped it in the microwave for 8 minutes and that seemed to complete the cooking process. I was a bit salty (as others had mentioned) but not horribly so (the only change that I made was that I used Low Sodium Chicken Broth because it was the only thing in the house). In the future, I will allow the extra cooking time and I think that I will reduce the sodium by diluting the broth with water. Was interesting cooking rice in the oven - prior to this, I had only done it stovetop.
This rice is very good. Instead of butter I followed others advice and substitute olive oil. Also use garlic powder instead of salt and reduce the season salt to 1/8 tsp. I also saute mushrooms and chopped onion and add to the rice mixture, then bake. Turns out fantastic although mine does take 1 hour and 10 minutes, but that may be my oven!
I subbed garlic powder for garlic salt and minced onion instead of seasoning salt, also used reduced sodium broths so this was not too salty for us. I also added some shredded carrot, I'm sure diced celery and bell peppers would be great but didn't have 'em on hand. Covered the pan with foil and it was done in an hour. Made this with Teriyaki Chicken from this site as they both had the same cooking time and temp. Great easy way to make flavorful brown rice - since I didn't have to prepare on the stove top, it gave me time to get on the treadmill while dinner cooked. Gotta love that!
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Brown Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 140
** Calories from Fat: 58
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