Annie's version calls for a covered casserole dish, which I don't have, so I adapted the recipe for use in my Dutch oven. Baking in the Dutch oven resulted in a great crispy brown layer at the bottom, which I love. I served this with my Spanakopita Vols-au-Vents and a salad, but it's a versatile side that could go with pretty much anything.
Garlicky Baked Rice
Adapted from Annie's Eats
Printable Recipe
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. Melt the butter over medium-high heat in a Dutch oven. Add the garlic and rice and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for 30 more minutes or until all the liquid is absorbed. Stir in a squeeze of fresh lemon juice and serve warm.
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3 comments:
Mmm, this looks good. It reminds me of something my parents made when we were growing up, "oven rice." Sounds pretty similar, except that this has garlic (a serious plus, in my opinion). I like the idea of the squeeze of lemon juice at the end! Thanks for sharing this--I'll be making it soon.
Yum! Going to try this one!
Yummy! This sounds wonderful =D. I love my rice!
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