a unique interpretation of baked cod fish tacos. Do something fishy when chicken or beef become boring! I personally dislike cilantro, so I left it out, but you are welcome to include it if you like.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup unsalted butter
- 1 cup uncooked long grain rice
- 3 cloves garlic, diced
- 1 teaspoon salt
- 2 cubes chicken bouillon
- 2 cups boiling water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an oven-proof dish in the oven while it preheats, about 10 minutes.
- Remove dish from the oven and add rice, garlic, and salt. Return to the oven for 5 minutes.
- Dissolve bouillon cubes in the boiling water, then add to the rice mixture. Return to the oven and bake, uncovered, until water is absorbed and rice is tender, about 20 minutes.
- You can use beef bouillon instead of chicken.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 1167 mg |
| Sugars | 0 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I reduced the salt by a 1/4 due to the high salt content in the bouillon. I have one son that doesn’t like sauces, anything spicy, but loves this rice. My oldest son asked me to make double batches.
Easy and so delish. I will be making this often
I put foil over my casserole dish when I baked it. I think that should be added to the instructions. I tried it with and without and it cooks so much better with the foil or a lid on.
I did not like this. Sounded so good to me. It also took lots more time to cook out the water than expected. It took so long to cook my husband went to the Chick Filet for his food.
This was very easy and tastes great. It makes the rice very buttery, and the rice came out perfect.
Very good recipe made as is with baked chicken leg quarters. and peas on the side so glad I made enough for 2 days. me and my girlfriend loved it.
Great recipe. After reading the reviews, I did not add salt and used a low salt chicken stock. Garlic was about right but more would have been ok. It took considerably longer than 25 minutes to cook, about 45 minutes. It was worth it.
This was a perfect side dish! Great flavor ***** I added extra garlic and less butter no salt for me thank you! Lol But I followed the directions and it came out perfect and delicious! I will definitely make this again!
I liked this dish it was easy cheap 45minut to make this dish an my family loved it
I followed suggestions of others and cut the butter to 5-6 tablespoons (I only had salted butter) and did not add additional salt because the broth/bouillon is salty enough. It did take closer to 40-45 min for all the broth to be absorbed. This was DELICIOUS and so easy to make! I will make it again!
Has a really good taste to it. I will make it again
This was excellent! After reading the reviews, I used 1 T salted butter (I didn’t have unsalted). I do not use bouillon cubes (too much salt in them) so I substituted 2 cups beef broth (no salt added). Didn’t use any salt. It took about 30 minutes to cook. I wasn’t sure if it was supposed to cooked covered so I did cover it and uncovered it for the last 5 minutes. Am definitely going to make this again!
I doubled the recipe and adjusted the cook time. Delicious!!
So simple and delicious!! One of my NEW “go to’s”.. thanks for sharing!!!
I used 1/4 cup butter and added the garlic (lots) to infuse while preheating. Added the bullion base and 1 cup of cubed rotisserie chicken over the rice. Some shredded mozzarella topped it off in the last 5 minutes. I left out the salt and it was perfect. Served with roasted asparagus, the family loved it!
It must have needed instant rice, because it didn’t cook appropriately at all with regular long-grain rice!!
Very delicious. I made the recipe as instructed, except with slightly more garlic. Next time I would use less butter, maybe omitting a couple of tablespoons at first. Also, I would half the salt or omit it entirely. I think the bouillon adds enough. (and yes, I did use unsalted butter). Otherwise, it was a deliciously simple side dish that I served with steamed broccoli and chicken. The recipe’s bake time was perfect.
This was a very flavorful base to start. I modified by adding some Gravy Master. Great served with the Butter Beef recipe!
This is absolutely delicious, but because of its butter content I use this recipe when I am having a dinner for 6 guests and also preparing three other sides to go with a meat or fish entree. I like it best when I fix it the day before then reheat it.
This was simple to make and had a lot of flavor. I made this to go with pork chops but it would pair well with any meat. I’d like to try this next with beef bouillon to go with beef. I wouldn’t really call this a casserole but regardless, it is a great side dish and one I will make again.