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READY IN ABOUT 1¼ hrs

Oven Brown Rice

Read Reviews (304)

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

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Original recipe makes 8 servings Change Servings

1 cup brown rice
1 cup beef broth
1 (14.5 ounce) can chicken broth

1/4 cup butter, melted
1 teaspoon garlic salt
1 teaspoon seasoned salt

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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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.

—Pam

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Most Helpful Critical Review

Dec 21, 2002

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

—Rebslo

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359 Ratings

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May 19, 2006

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.

—Carol712

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Feb 15, 2007

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.

—JULIECT

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Jan 28, 2004

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.

—DMOMOFTWO

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Feb 19, 2007

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.

—OneBiteRule

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Dec 28, 2007

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!

—sandy27

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Mar 04, 2007

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 cooked perfectly. This is a much better way to cook rice instead of on the stove top.

—NainInCandia

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Nutrition

Calories
140 kcal
7%

Carbohydrates
18.3 g
6%

Cholesterol
15 mg
5%

Fat
6.5 g
10%

Fiber
0.8 g
3%

Protein
2.2 g
4%

Sodium
482 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven Brown Rice

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 140
** Calories from Fat: 58

% Daily Value *
** Total Fat 6.5g 10 %
** Saturated Fat 3.8g 19 %
** Cholesterol 15mg 5 %
** Sodium 482mg 19 %
** Potassium 85mg 2 %
** Total Carbohydrates 18.3g 6 %
** Dietary Fiber 0.8g 3 %
** Protein 2.2g 4 %
** Sugars 0.2g
** Vitamin A 4 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 5 %
** Thiamin 10 %
** Niacin 13 %
** Vitamin B6 9 %
** Magnesium 13 %
** Folate 3 %

* 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.