Looking for a great and tasty side dish with minimal effort? Well, look no further, you have found a winner. I’ve been making this for a few months, but haven’t had a chance to blog it until now. I’ve also converted this to an equally tasty Mexican rice and will do my best to share that soon. Back to this dish though. If you’re nervous about the 3 cloves of garlic, don’t be. The quick sauté, along with the 45 minutes of baking, result in a mellow garlic flavor that permeates the dish from Kelsey at Apple A Day. Oh, and if you’re a fan of crispy rice bits on the edges of the pan, you’ve one again. That’s Jim’s favorite part of this dish, so I’m sure I’ll be receiving regular requests for this one.
- 2 TBSP butter
- 3 cloves garlic, minced or pressed
- 1 c. long-grain white rice
- 2 1/2 c. chicken broth, divided
- 1/2 tsp. salt
- 1/2 tsp. pepper
- squeeze of lemon juice
- Preheat the oven to 375⁰. Have a covered casserole dish ready.
- Melt the butter in a sauté pan over medium-high heat. Add the garlic and rice and cook until both are golden brown, about 3-4 minutes. Stir in one 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 1 ½ 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.