This recipe is easily doubled. A simple yet flavorful side dish that can be customized with mushrooms and other additions.

Ingredients

  • 1 to 3 tablespoons butter or olive oil (use the greater amount if adding mushrooms)
  • 6 ounces mushrooms, coarsely chopped (optional)
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced (optional)
  • 1 cup long-grain white rice
  • 1 1/2 cups chicken broth or water
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350°F.

  2. Heat butter or olive oil in a Dutch oven or 10-inch ovenproof skillet with a lid over medium heat.

  3. If using mushrooms, add mushrooms and cook, stirring, until softened, about 5 minutes.

  4. Add onion and garlic (if using), and cook, stirring, until softened, about 5 minutes.

  5. Add rice and stir until well coated.

  6. Add:

    • chicken broth or water
    • salt

  7. Bring to a boil.

  8. Cover, put in the oven, and bake until the rice is tender and the broth has been absorbed, about 20 minutes.

  9. Let stand, covered, for 5 minutes before serving.

Variation

For Baked Brown Rice:

  • Substitute brown rice for the white rice
  • Increase the chicken broth or water to 2 1/2 cups
  • Bake for 45 minutes
  • A loyal reader suggests replacing a quarter of the brown rice with wild rice