Publisher Photo
Publisher Photo
My family was never fond of rice, until I found this recipe. They call it a winner, and it’s so easy to make.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 1-1/2 cups uncooked long grain rice
  • 2 cups chicken broth
  • 1 cup hot water
  • 2 tablespoons each chopped onion, celery and green pepper
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper

Directions

In a greased 1-1/2-qt. baking dish, combine all ingredients. Cover and bake at 350° for 1 hour or until rice is tender. Fluff with a fork before serving. Yield: 6 servings.
Originally published as Oven Rice Supreme in Country May 2007, p49

Nutritional Facts

2/3 cup: 210 calories, 4g fat (2g saturated fat), 10mg cholesterol, 745mg sodium, 38g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 1-1/2 cups uncooked long grain rice
  • 2 cups chicken broth
  • 1 cup hot water
  • 2 tablespoons each chopped onion, celery and green pepper
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  1. In a greased 1-1/2-qt. baking dish, combine all ingredients. Cover and bake at 350° for 1 hour or until rice is tender. Fluff with a fork before serving. Yield: 6 servings.
Originally published as Oven Rice Supreme in Country May 2007, p49

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