White Oven Baked Rice with Onion and Garlic
Author: Heather Bursch
Adapted from Mexican Everyday by Rick Bayless.
  • 1½ tablespoons olive oil
  • ½ onion chopped
  • 2 cloves of garlic crushed
  • 1½ cups white rice (long grain, medium grain or basmati all work great!)
  • 1¾ cups chicken broth (water works in a pinch, just add more salt if desired)
  • 1 teaspoon of salt
  • Cilantro to garnish if you wish.
  1. Preheat oven to 350°.
  2. Heat olive oil in a medium saucepan for a minute or two until oil moves easily in pan.
  3. Add onion and rice, sautè until oil saturated rice turns white in color and onion begins to soften, about 3 minutes.
  4. Crush garlic into pan and sautè with onions and rice until fragrant, about 1 minute.
  5. Add broth (or water) and salt.
  6. Bring to a boil and cover with a tight lid.
  7. Put covered pan in the oven for 25 minutes undisturbed.
  8. Let it set for 5 minutes before removing the lid.
  9. Fluff rice with a fork and serve, sprinkle chopped cilantro on top if you wish.
Recipe by She Made It She Might at http://shemadeitshemight.com/2014/05/14/rice-for-the-rest-of-ya/