Recipe by Arizona Desert Flower
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper, or to taste
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.
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.
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Baked Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 37
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make super quick-and-easy baked beans.
This easy fried rice goes with just about any entrée.
This Spanish rice has lots of rich flavor, and is very easy to prepare.