Baking rice is the quickest and easiest way to get this side dish on the dinner table!
I don’t know about you, but I always tend to screw up rice when I make it on the stove top. Surely I can’t be the only one with this problem right? No matter how many times I try it tends to come out either underdone or stuck to the bottom of the pan. Baking it takes out all of the guess work and allows me to spend time elsewhere.
This is such a simple recipe, too! You pretty much just dump some rice and one can of chicken broth into a oven proof baking dish, stir, cover with aluminum foil and stick in the oven. After baking 30 minutes you have perfectly done rice.
You can either leave it plain, which we sometimes do, or add different seasonings and mix-ins depending on the meal you’re serving it with. When I have extra time on my hands, I’ll bake several batches to freeze for later – bonus points for me! There’s really nothing better than having part of your meal already completed for you after a long and busy day!
Give this recipe a try and I promise it’ll be a new dinner time go-to recipe for you. Stay tuned for all of you brown rice lovers out there… I’ve got a no-fail baked brown rice recipe coming soon!
P.S. This would go great with the Tikka Masala recipe I just posted on Tuesday!
- 1 cup long-grain white rice
- 1 (14.5 ounce) can chicken broth
- Pre-heat oven to 425 degrees.
- Add the rice to a 2 quart oven safe dish. Pour in the chicken broth and stir.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove from the oven and let cool for 5 minutes. Remove the foil (careful of the hot steam!), fluff and serve!