Chickeny Chickeny Rice

Chickeny Chickeny Rice


"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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30 m servings 370 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 620 mg
  • 25%

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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  • Prep

  • Cook

  • Ready In

  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.


  1. 29 Ratings

Most helpful positive review

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

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.

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.

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 adde...

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 s...

This was a wonderful side dish!I made it on a day when there wasn't much in the pantry & I didn't want to go to the store.I was slightly skeptical due to the simplicity of the receipe.It was del...

OK, my sister and I are doing the Michael Thurman's 6 week body makeover and this recipe is perfect for it. The only thing I change is the amout of rice and water, 3 1/2 C water and 2 C rice. I...