Description
A flavorful and aromatic Garlic Butter Rice recipe that combines tender long-grain white rice with rich butter, zesty lemon, and a harmonious blend of spices, all baked to perfection in the oven. Perfect as a comforting side dish to complement any meal.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked long-grain white rice, rinsed
- 2â…” cups unsalted chicken broth
- 1 cube chicken bouillon
- 6 Tbsp butter
- ½ lemon, juiced
- lemon zest (from ½ lemon)
- 4 garlic cloves, minced
- 1 Tbsp Dijon mustard
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp Worcestershire sauce
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh chives
- ¼ tsp dried thyme
- 1 tsp chili flakes
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC) and lightly spray a 9×9-inch baking dish with cooking spray to prevent sticking.
- Combine Ingredients: In the prepared baking dish, add the rinsed rice, chicken broth, chicken bouillon cube, butter, lemon juice, lemon zest, minced garlic, Dijon mustard, paprika, cayenne pepper, Worcestershire sauce, fresh parsley, fresh chives, dried thyme, chili flakes, and salt and black pepper to taste. Mix gently to combine.
- Cover the Dish: Cover the baking dish tightly with aluminum foil to trap steam and help cook the rice evenly.
- Bake First Phase: Bake the covered dish in the preheated oven for 30 minutes to allow the rice to absorb the liquid and start cooking.
- Stir and Continue Baking: Carefully remove the foil, stir the rice to redistribute heat and ingredients, then bake uncovered for an additional 20 to 30 minutes until the rice is fully cooked and any remaining liquid is absorbed.
Notes
- Rinsing the rice before cooking removes excess starch and helps prevent clumping.
- You can adjust spices like cayenne pepper and chili flakes to control the heat level according to your preference.
- For a vegetarian version, use vegetable broth and omit the chicken bouillon cube.
- Ensure the baking dish is covered tightly to trap steam, which is essential for properly cooking the rice in the oven.
- Leftover rice can be refrigerated for up to 3 days and reheated with a splash of broth or water to restore moisture.
