Garlicky Baked Rice

Every now and then, I'll see a recipe on a food blog and just know that I need to have it in my belly ASAP. This garlicky baked rice from Annie's Eats was one of those recipes.



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.