Applesauce and glazed pork chops.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
- Melt butter in a large skillet over medium-high heat. Add onion and sauté until translucent, 3 to 5 minutes. Stir in rice and cook until slightly golden, 2 to 3 minutes. Pour in chicken broth, season with salt, and simmer for 5 minutes. Transfer to the prepared baking dish.
- Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 416 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I was tempted to finish this on the stovetop but decided to make as written. This was excellent and a great generic flavor profile for anything you want to pair with it. It was plenty flavorful but neutral so it will go with anything. Cook time was spot on Just be sure to cover your dish before placing in the oven. Another tip is to sweat those onions down a lot until they get that deep brown color to them. It adds a ton of flavor. The only thing I’d change next time is that I would go ahead and do it all on the stovetop. No sense in heating up the entire oven in my opinion.
I cook a lot. this is Ridiculously easy & Incredibly delicious.
Very easy and quick. Goes well with chicken, pork, stroganoff, etc. I will keep this as a go to side dish. Be sure the pot seals tightly and if not use foil and a lid to keep sealed.
I use less onion and finish on the stove, according to the directions on my rice packaging.
The flavors are great, but baking it in the oven did NOT work. I’m not sure if I was supposed to cover it but the directions did not say to and so I did not. Instead of taking 35-40 minutes, it took almost 2 hours. I finally DID cover it and I had to add SO MUCH water (I cooked 1 1/2 cups of rice and used 3 cups of water at first) — I added 4 extra cups. So 1 1/2 cups of rice and 7 cups of water. That seems crazy. Now that the rice is finally cooked through, it tastes fine. I’m just glad that I was making it ahead of time and had the time free to spend working on it.
Delicious!!
Good flavor. It didn’t seem to be cooked enough (the rice was a little chewy), but that may have just been the very old oven.
So easy to make, quick and simple and still so yummy.
Simple but delicious! A very nice side dish.
Very good basic rice pilaf recipe. I made it exactly as written and it came out perfect. My husband loved it. Thanks so much for the recipe. I will be making this again!
This pilaf is fantastic, easy and I always have the ingredients on hand. It’s virtually foolproof. My husband loves it and so do I. I make it frequently now.
I make a variation of this at least once a week. It’s a favorite side dish for my family. I got the recipe from my mother, and all of my siblings and my parents love it too.
What a great recipe!! I used jasmine rice since I think it is more flavorful than ordinary white rice and I added a teaspoon of minced garlic. Otherwise made as directed and it was spectacular, I honestly could have eaten the entire bowl by myself.
Made a few changes. Didn’t have chicken broth so used 6 chicken cubes and 4 cups of water. Also added garlic powder and pepper to suit our tastes. Turned out good. Will probably make again.
Simple dish. The only change I had to make was using bullion cubes and water instead of chicken stock because I was out. I look forward to making it again soon.
Made this tonight per recipe for the most part, used Jasmine rice instead of Long Grain White. Turned out wonderful. This will be on regular menu now, will get some white rice next time. Tanx for the recipe.
My granddaughter loves this rice! It is so simple and frees up the stove top.
Will definitely make it again.
Came out so good! Thanks!
Thanks for sharing, I followed the receipe and only added 2 cloves of crushed garlic with the onions. Very yummy, had with pan seared dry scallops. By far the best rice pilaf I have ever tasted! Cannot wait until tomorrow to make fried rice with the leftover rice.
I thought this was phenomenal and so did my husband. the only problem we had was stopping eating it because it was so good. I make this frequently. Thank you for sharing!