Now that I finally transitioned to using standard white rice, I've been on the hunt for recipes that aren't difficult or time consuming. I also do not like having to guess if the rice is done. Please don't tell me to invest in a rice cooker. Although this dish requires an hour of baking time, it is quick to prep. Plus, the rice turns out perfect every time!
Garlic Rice Pilaf
Yield: 6 to 8 servings
2 tablespoons butter
3 - 5 cloves garlic, minced or pressed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
squeeze of lemon juice
Preheat oven to 375˚F.
Melt butter in a large skillet or saucepan over medium-high heat. Sauté the garlic and rice for about 3 to 4 minutes, until golden brown. Stir in 1 cup of the chicken broth, salt and pepper. Bring to a boil.
Once boiling, turn off the heat and pour the mixture into a casserole dish. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for another 30 minutes. Stir in a splash of lemon, cover, and bake a final 15 minutes.
*Recipe may be doubled without increasing the baking time.
Source: Annie's Eats, originally from What's Cooking in the Orange Kitchen via Recipezaar