Oven Brown Rice

Oven Brown Rice

319
KAYLEEW 1

"Delicious, moist and flavorful rice dish! It is a FAVORITE among friends and family and has been passed down."
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Ingredients

1 h 10 m servings 140 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 2 quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt, and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

319
  1. 375 Ratings

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Most helpful positive review

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....

Most helpful critical review

Very easy to make! I used basmati rice but, I wouldn't call this a family favorite, needed some more kick to it.

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....

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 gree...

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...

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 ...

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 ra...

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 mushroo...

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 ...

Great rice side dish. I added some chopped carrots and used olive oil instead of the butter. Did not have chicken stock so I used beef base. Placed a lid on my 2 qt. casserole dish. The rice was...

Very easy to make! I used basmati rice but, I wouldn't call this a family favorite, needed some more kick to it.