rice for the rest of ya
I’m not eating rice right now but I sure have been making it a lot. It’s been the perfect addition for the kinds of dinners I’ve been making for the past month.
Rice is inexpensive and simple but it doesn’t have to be the boring side dish. Rick Bayless introduced me to making rice in the oven a few years back and I haven’t turned back. How can I argue when it comes out just right every time. Plus I’m one of those people who always walks away from things simmering on the stove and hears them boiling over from the other room. Ugh. I hate that.
Go ahead and chop an onion. (Put half of it in the freezer for next time, you’ll thank yourself every time you do this!)
Heat oil, add 1 1/2 cups rice and half of your chopped onion. Sautè rice and onion mixture until rice starts to turn white and no longer translucent, about 3-5 minutes.
Add 2 garlic cloves crushed and let it heat up for 30 seconds or so until that lovely smell reaches the room. Add 1 3/4 cups broth and 1 teaspoon of salt. If you are substituting water, add a bit more salt if you like. Stir it up, let it come to a boil, cover and put in the 350° oven for 25 minutes. Let it set for a couple of minutes out of the oven and fluff it with a fork. That’s it.
The onion actually rises to the top in this recipe so if you are onion adverse, just scoop low for the rice without the onion pieces. And obviously if you dislike the onion flavor all together, just skip this part.
I’m mostly sharing this recipe for the process but you can add and omit what you like! I’ve tried all of Rick’s suggestions and a few more. How about adding a can of drained beans or chopped/roasted poblano peppers with the broth step. Or sautè a chopped plantain or sweet potato and add to the fluffing step.
I’ve served it for an easy lunch, special dinners and a side for the family while I’m experimenting with whole 30 meals like this:
It’s been a win win: more veggies for me, more delicious rice for them.
White Oven Baked Rice with Onion and Garlic
- 1 1/2 tablespoons olive oil
- 1/2 onion chopped
- 2 cloves of garlic crushed
- 1 1/2 cups white rice long grain, medium grain or basmati all work great!
- 1 3/4 cups chicken broth water works in a pinch, just add more salt if desired
- 1 teaspoon of salt
- Cilantro to garnish if you wish.
- Preheat oven to 350°.
- Heat olive oil in a medium saucepan for a minute or two until oil moves easily in pan.
- Add onion and rice, sautè until oil saturated rice turns white in color and onion begins to soften, about 3 minutes.
- Crush garlic into pan and sautè with onions and rice until fragrant, about 1 minute.
- Add broth (or water) and salt.
- Bring to a boil and cover with a tight lid.
- Put covered pan in the oven for 25 minutes undisturbed.
- Let it set for 5 minutes before removing the lid.
- Fluff rice with a fork and serve, sprinkle chopped cilantro on top if you wish.
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Last Updated on June 15, 2022 by Heather Bursch
This is JUST what I needed. At the hotel – Rice in my slow cooker takes longer than I’d like, rice on the griddle is a nightmare and cooks unevenly.
But rice in the oven? I can do that.
AND I never knew about the onion in the freezer trick?! Such a timely read my friend. Thanks for sharing! xx Kristin