Oven Rice

Name: Oven Rice
Ingredients: 2 tablespoons unsalted butter; 1 small onion, peeled and chopped; 2 stalks celery with leaves, diced; 2 tablespoons parsley, chopped; 1 1/2 cups white rice, rinsed; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 3 cups homemade or low-sodium canned chicken stock

8 ingredients

8 steps

Ingredients

2 tablespoons unsalted butter
1 small onion, peeled and chopped
2 stalks celery with leaves, diced
2 tablespoons parsley, chopped
1 1/2 cups white rice, rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cups homemade or low-sodium canned chicken stock

Directions

1

Preheat oven to 350 degrees.
2

Heat the butter in a medium pan over medium-high heat.
3

Add the onion, celery and parsley and cook, stirring, until the onion is translucent, about 5 minutes.
4

Spread the rice over the bottom of an 8-by-8-inch baking dish.
5

Sprinkle with salt and pepper and spread the onion mixture on top.
6

Put the stock in the same pan used to cook the onion and bring to a boil.
7

Pour it over the rice.
8

Cover the dish tightly with foil and bake in the bottom half of the oven for 40 to 45 minutes, until all the liquid is absorbed.