READY IN 1 hr

Simple Baked Rice

Read Reviews (5)

"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." — Arizona Desert Flower

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
Spread long-grain rice into prepared casserole dish.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Footnotes

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

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.

—MrsFisher0729

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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.

—PA-Mommy-of-3

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8 Ratings

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.

—Rikkor

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Jan 18, 2013

This was okay. I used a 2-quart casserole, leaving it covered the entire time, and the rice was a little dry for our taste. This is a nice basic dish; next time I'll use a smaller casserole and add a tiny bit more fluid and adjust the flavors a bit, depending on what else I am serving. A nice way to use the oven for a side dish if you're already baking.

—Elle-NO! I'm NOT

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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.

—Carrie V.

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Nutrition

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.

Nutritional Information

Simple Baked Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 219
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
** Saturated Fat 0.6g 3 %
Cholesterol 2mg < 1 %
Sodium 495mg 20 %
** Potassium 125mg 3 %
Total Carbohydrates 40.2g 13 %
Dietary Fiber 1.2g 5 %
Protein 4.2g 8 %
** Sugars 1.5g
Vitamin A 29 %
Vitamin C 3 %
Calcium 3 %
Iron 22 %
** Thiamin 29 %
** Niacin 21 %
** Vitamin B6 8 %
** Magnesium 5 %
** Folate 63 %

* 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.