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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
.
Prep Time
5
minutes
mins
Active Time
25
minutes
mins
Resting Time
5
minutes
mins
Total Time
35
minutes
mins
Servings:
6
By:
Heather Bursch
Cost:
$5
Equipment
small to medium size saucepan
4 cup liquid measuring cup
Santoku Chef's knife
cutting board
measuring spoons
measuring cups
garlic press
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.
shemadeitshemight.com
Nutrition
Calories:
211
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
645
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2
IU
|
Vitamin C:
1
mg
|
Calcium:
21
mg
|
Iron:
0.5
mg