 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. Ingredients:
3 cups water |
2 cubes chicken bouillon |
1 tablespoon olive oil |
1 large onion, chopped |
2 tablespoons butter |
1 1/2 cups uncooked white rice |
salt and pepper to taste |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. 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.
3. Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.
|
|