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Nutrition Facts
Serving Size 1 (165g) Recipe makes 5 servings
Calories 198
Calories from Fat 49		(25%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 649mg		27%
Potassium 157mg		4%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 0.6g	2%
	Sugars 0.4g
Protein 5.3g		10%
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Recipe #103529 | 1½ hours | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Northwest Lynnie
Nov 8, 2004

This is so good, it's hard to stop eating it. Great texture with crunchy edges, great flavor with garlic and black pepper. I like to serve it with poultry, pork, or fish. Plan ahead, it bakes for 70 minutes.

SERVES 5 -6 (change servings and units)

Ingredients

2 tablespoons butter
3 garlic cloves, crushed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

1
Preheat oven to 375*.
2
Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
3
Add 1 cup of broth and the salt and pepper.
4
Bring to a boil and pour into a covered casserole; bake for 25 minutes.
5
Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
6
This can be doubled without increasing the cooking time.

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Featured Reviews for This Recipe

From: Vyxie's Kitchen

On May 12, 2009

This was fantastic! I doubled the recipe and had only needed to add abuot 10 minutes cooking time, and that may have been more just for my liking than anything (it was still a bit too moist in my opinion before the added time.) It didn't get crispy around the edges like I expected it would, but it was great none the less. Served it with freshly caught snapper and amber jack fish that we cooked on the grill. I will certainly keep this recipe handy!

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From: KPD

On Apr 4, 2009

excellent recipe!! i usually do instant rice in the microwave because i'm terrible at making rice! but this is an easy recipe to follow and turned out perfect! made as written but added some onion, doubled the butter, probably tripled the garlic, added fresh parsley and 2 thyme sprigs. it smelled insanely delicious as soon as i put it in the oven! fabulous! will use this method many times with various seasonings/flavors/veggies. thanks for the keeper!! love it!

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From: Amy in Kansas

On Dec 10, 2004

Excellent, excellent, excellent. I love the garlic flavor. The recipe was very easy to make. I added more pepper as we prefer alot. Thanks for the great recipe

2 people found this review helpful

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From: Misa

On May 16, 2009

Very good recipe (and forgiving!) that will be going into rotation at my house. I melted my butter and did the whole thing in my cast-iron dutch oven. (Saved washing a skillet!) When I went to crush my garlic cloves, I found my bulb had started to sprout (Eep!), so I used 1 tablespoon of garlic paste I had on hand - adding it with the first cup of broth after browning the rice. The liquid amount and times worked out perfectly for me. DH absolutely loved it, and he usually doesn't care for rice side dishes. I did get the crispy edge and creamy center, and looked a lot like the photo. Thanks for the wonderful and easy recipe!

1 person found this review helpful

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