Simple Baked Rice Recipe -
Simple Baked Rice Recipe
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Simple Baked Rice

Recipe by  

"Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
  2. Spread long-grain rice into prepared casserole dish.
  3. Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
  4. Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
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  • Cook's Note:
  • If you like drier rice, uncover the rice after the 40-minute mark and let bake 5 to 10 minutes more to allow the rice to dry out a little.

Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2012

Really good recipe. I made it in quantity for a charity. One hint: for whatever reason, we are never told to wash rice first in the US. Every culture that eats rice as a staple washes it first in cool water until the water runs clear. It makes a huge difference in the finished product.

Most Helpful Critical Review
Sep 06, 2012

I appreciated that I was able to utilize the other half of the oven while I baked chicken but this was just "alright". The only change I made, by necessity, was to use brown rice, because that's all I had in the pantry, but I don't think that white rice would have made this dish any better. I found this bland. Not awful--I might very well make it again to go with an exceptionally flavorful main course to avoid a clash--but it didn't stand out either.


12 Ratings

Sep 28, 2012

I made this using medium grain rice and it was absolutely perfect. Flavor is great. I omitted the celery and carrots since I didn't have any in the fridge and it was a perfect side to lemon chicken.

Jul 05, 2012

Tasty family pleaser. I prefer a little more spice, but husband and very picky rice hating daughter asked for seconds :) We had this as a lighter alternative to fried rice with chicken teriyaki skewers. Can easily be adapted to suit any taste (I always stay true to recipes as written the first time around)and has a much better chicken flavor than when boiled in broth.

Sep 22, 2014

I confess I was lazy and was looking for an easy side dish so I could cook all the dishes in the oven at once and forget about it. I followed this recipe exactly, including using my homemade chicken broth which exceeds anything store bought. This was perfect. I did have to increase the oven time, but I have a slow oven. It had the right amount of flavor without overpowering the main dish. We loved it.

Aug 16, 2014

My guys really liked this super simple baked rice. I liked the ease of the recipe. You could add whatever vegetables your family enjoys to this dish.

Dec 15, 2014

I've been having the hardest time getting rice to turn out right at my apartment. I thought the oven-baked method would be fool-proof. I was wrong. After cooking 40min, 20 covered, 20 uncovered, almost none of the water absorbed! This oven cooks beef roast just right! And I did pre-heat it. The rice just took forever to cook, and then it turned out both mushy and crunchy just like it does when I cook it on the electric stovetop.

Mar 31, 2014

I halfed it for 2 people and skipped the celery. I used some preshredded carrots and it is worth making again.


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 495 mg
  • 20%

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

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