Baked Rice – Easy, Peasy, Lemon-Squeezy


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

Baked Rice 2

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.

Baked Rice Final

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!

Happy Eating!

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Elizabeth

Wife, mother of twins, speaker, and creator of Balm to My Soul.I love to write, speak, sleep, snuggle and, if I really get lucky, inspire and help others. I am clearly imperfect but determined to be a little better every day. Some days are better than others! Thanks for stopping by!
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About Elizabeth

Wife, mother of twins, speaker, and creator of Balm to My Soul. I love to write, speak, sleep, snuggle and, if I really get lucky, inspire and help others. I am clearly imperfect but determined to be a little better every day. Some days are better than others! Thanks for stopping by!

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