I decided to post this as a compliment to Western Chicken (although garlic smashed potatoes are equally yummy – hopefully soon to post that one!). This is my favorite way to do rice. If you are serving with beef, add beef bouillon. You will never have a mess on your stove top with this recipe! Plus, the rice is fluffy and delish!!
2 cups rice
4 cups water
1/2 to 1 cube butter (I added 1/2 cube this time, but 1 cube really is yummy!)
2 tsp. chicken bouillon
1 tsp. salt
Put all ingredients into an oven safe baking pan (I usually use a round glass pan with a lid). Notice, I didn’t even melt the butter. If you don’t, you will want to stir this once in the oven. You will want to cover this dish, either with a lid or aluminum foil.
Put in oven at 350 degrees to bake 45 minutes.
Check and stir at 30 minutes. I usually don’t add more water, but if it seems dry, you can add a little as it completes cooking.
Wa-lah! Beautiful, yummy rice. I serve this as a side for many entrees! I like this because it is easy, I don’t have to watch my stove and stir, and did I tell you about clean-up?? Easy, peasy, lemon-squeezy!! Enjoy!