Gulf Coast Style Oven Baked Rice

Oven baked rice in a white serving bowl garnished with parsley.

Baking rice in the oven is an easy, hands off method to produce rice that's tender and fluffy in texture. Your rice side dish for dinner just got a lot easier.

Course Side Dish

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 30

resting time 5

Servings

Calories 179kcal

Author Lea Ann Brown

Ingredients

1 ½ Tablespoons Olive or butter, duck fat, or even Crisco or lard.
1 ½ Cups Medium grain rice Arborio
1 small white onion chopped, about 1 cup
2 cloves garlic peeled and fine chopped
1 ¾ cup Chicken both
Salt to taste
3 Tablespoons Flat leaf parsley chopped, for garnish or cilantro

Instructions

Preheat oven to 350 degrees and position a rack in the middle of the oven.
Set a medium 3-quart ovenproof saucepan over medium heat on the stove top.
Once the pan is hot, add the oil. Once the oil is shimmering, add the rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white. About 5 minutes. To keep the overall end appearance white, don't let the rice brown.
Add the garlic and stir until fragrant. About 1 minute.
Add the chicken broth and about 1 teaspoon salt. Stir a couple of times and let the mixture come to a full boil.
Cover the pan and set in the middle of the oven.
Bake 25 minutes. Remove from oven and stand 5 minutes.
Fluff the rice with a fork and sprinkle with chopped parsley. Serve immediately.

Notes

Tips For Success:

Follow the ratios in the recipe card below, not on the package.

I like to use butter instead of oil, it adds a buttery flavor and the higher fat content will keep those individual grains of rice from sticking.

If you don't have a heavy pan with a heavy lid, like a Le Creuset Dutch Oven, cover the pan with foil and then the lid. This will help keep the steam inside the pan, which will benefit the texture of the rice.

Always let rice rest for 2 - 3 minutes after you remove it from the oven. Then fluff it with a fork.

Nutrition