Baked Oven Rice
Hands down our family's favorite way to eat rice. The method was learned and adapted from Rick Bayless' cookbook, Mexican Everyday.
Servings: 6
By: Heather Bursch
Equipment
- Santoku Chef's knife
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves of garlic crushed
- 1 1/2 cups white rice - we love Lundberg's Jasmine rice but basmati or medium to long-grain white rice work great too.
- 1 3/4 cups chicken broth, vegetable broth, or water (add a little salt if needed with water) - we love this chicken broth!
- 1 teaspoon of salt
- Cilantro (optional)
Instructions
- 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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