BAKED RICE
4 servings
This recipe is easily doubled. For Baked Brown Rice, substitute brown rice for the white rice, increase the chicken broth or water to 2 ½ cups, and bake for 45 minutes. (For this variation, a loyal reader suggests replacing a quarter of the brown rice with wild rice.)
Preheat the oven to 350°F. Heat in a Dutch oven or 10-inch ovenproof skillet with a lid over medium heat:
- 1 to 3 tablespoons butter or olive oil (use the greater amount if adding mushrooms)
Add and cook, stirring, until softened, about 5 minutes:
- (6 ounces mushrooms, coarsely chopped)
- ½ medium onion, chopped
- (1 garlic clove, minced)
Add and stir until well coated:
- 1 cup long-grain white rice
Add:
- 1½ cups chicken broth or water
- ¼ teaspoon salt
Bring to a boil. Cover, put in the oven, and bake until the rice is tender and the broth has been absorbed, about 20 minutes. Let stand, covered, for 5 minutes before serving.