It’s always nice to add a new side dish to the rotation.
This looks like “just rice” in the picture, but it’s actually amazingly delicious from the garlic and chicken broth. The baking also gives it a different texture than regular rice….it was phenomenal!
It takes a little more time than I’d normally want for a side dish (25 minutes+45 minutes), but I made it work by starting the cooking, and then after I’d added the second bit of chicken broth, I’d walk the dog or prep the rest of the meal. It worked out well.
I served it with the lemon chicken — great pairing by the way — and had made the lemon chicken in advance. I just re-heated it in the casserole dish it cooked in, while the rice was cooking. Everything was done at the same time.
Baked Garlic Rice Pilaf
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
- Preheat the oven to 375° F. Have ready a covered casserole dish.
- In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes.
- Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes.
- Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Note: This recipe can be doubled without increasing the baking time.