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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I do not like rice, but I love it this way! This is the only way I will eat it. This recipe is a spin from observing my mom's Iranian friend preparing Basmati on a stove, he added the chicken stock and I thought it added such a great flavour. My sister always prepares rice in the oven with chopped onions and green peppers, so I tried the Basmati that way. I usually serve it with Tikka Masala on top. *Note* This rice is supposed to be al dente , that s why less water is used. Ingredients:
2 tablespoons olive oil |
1 1/2 cups basmati rice |
1 cup water |
2 tablespoons butter |
2 packets oxo instant chicken bouillon or 4 -6 tablespoons instant chicken stock |
1/2 cup chopped onion (i use pre-chopped frozen) |
1 cup frozen corn |
Directions:
1. Grease a 9 x 13 baking pan with the olive oil.
2. Pour in rice then cover with dry chicken stock.
3. Pour water on top.
4. Add onion and corn and stir.
5. Place butter chunks in various spots around the dish.
6. Cover with aluminum foil and bake at 350.
7. Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.
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