Description
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.
Ingredients
- cooking spray
- 1 cup long-grain rice
- 1 tablespoon olive oil
- ¼ cup diced carrot
- ¼ cup diced celery
- ¼ cup diced onion
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 bay leaf
- 1 pinch ground black pepper, or to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4