Name: Chickeny Chickeny Rice recipe
Ingredients: 3 cups water;2 cubes chicken bouillon;1 tablespoon olive oil;1 large onion, chopped;2 tablespoons butter;1 ½ cups uncooked white rice;salt and pepper to taste

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Ingredients

3 cups water 2 cubes chicken bouillon 1 tablespoon olive oil 1 large onion, chopped 2 tablespoons butter 1 ½ cups uncooked white rice salt and pepper to taste

Nutrition Info

370.3 calories carbohydrate: 62.4 g cholesterol: 15.6 mg fat: 9.9 g fiber: 1.5 g protein: 6.4 g saturatedFat: 4.3 g servingSize: - sodium: 620.2 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 450 degrees F (230 degrees C).
In a medium saucepan heat water and bullion to a slow boil over medium-high heat. In a large oven safe skillet, heat oil over medium heat. Saute onions until transparent. Increase heat to high and add butter and rice. Stir constantly until the rice becomes starchy, about 3 minutes, and then carefully pour the chicken bouillon stock into the skillet.
Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.

Recipe Yield

4 servings

Recipe Note

This is a great recipe for rice that comes out perfect every time. I serve it with grilled meats such as pork tenderloin, but it complements any recipe. I use medium grain rice because it has a fuller texture, but long grain works fine.

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