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Ingredients
| water: 3 cups |
| chicken bouillon: 2 cubes |
| olive oil: 1 Tbl |
| onions: 1 (chopped) |
| salted butter: 2 Tbl |
| white rice: 1 1/2 cups |
| salt (to taste) |
| black pepper (to taste) |
Chickeny Chickeny Rice
Credit: AllRecipes
User rating:
"This is a great recipe for rice that comes out perfect every time. I serve it with grilled meats such as pork tenderloin, but it complements any recipe. I use medium grain rice because it has a fuller texture, but long grain works fine."
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Prep Time
5 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- In a medium saucepan heat water and bullion to a slow boil over medium-high heat. In a large oven safe skillet, heat oil over medium heat. Saute onions until transparent. Increase heat to high and add butter and rice. Stir constantly until the rice becomes starchy, about 3 minutes, and then carefully pour the chicken bouillon stock into the skillet.
- Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.