BAKED RICE
This rice has a mild, pleasant flavor. For color and extra nutrition, I sometimes add a bit of carrot, celery, tomato, peas or corn-whatever I have handy.-Mary Jo Massnick, Stuart, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a greased 12-oz. baking dish, combine broth, rice, parsley, salt and pepper. Cover and bake at 350° for 30-35 minutes or until rice is tender. Sprinkle with cheese; bake 4 minutes longer or until cheese is melted.
Nutrition Facts :
SIMPLE BAKED RICE
Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice.
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
- Spread long-grain rice into prepared casserole dish.
- Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
- Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 40.2 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 495.1 mg, Sugar 1.5 g
BAKED RICE W/ SOUR CREAM, CHILIES AND CORN
Make and share this Baked Rice w/ Sour Cream, Chilies and Corn recipe from Food.com.
Provided by lisar
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Spray or butter a shallow baking dish.
- Heat vegetable oil in skillet over medium heat.
- Add onion and garlic and saute until tender.
- Add chopped chilies and saute for 1 minute.
- Mix chili onion mixture and corn into rice.
- Combine sour cream and cilantro in a small bowl.
- Add to rice and mix well.
- Stir in cheese.
- Transfer rice mixture to baking dish.
- Bake at 325° for about 25 minutes.
- (Can be prepared 1 day ahead).
- Refrigerate.
- Let stand 1 hour at room temperature before baking.
Nutrition Facts : Calories 686.3, Fat 33.2, SaturatedFat 19.4, Cholesterol 86.2, Sodium 596.5, Carbohydrate 73.5, Fiber 2.9, Sugar 5.9, Protein 25
BAKED RICE WITH SOUR CREAM, CHILIS AND CORN
Steps:
- char chilies, wrap in plastic for 10 min, peel, seed & chop. cook water butter salt & rice, fluff & cool. sautee onion & garlic, add chilis and corn to rice. mix sour cream cilantro some onion and cheese. Stir all together and bake in greased dish at 325 for 25 min.
MEXICAN SOUR CREAM RICE
Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
Provided by Ms. Baker
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
- In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
- Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 36.9 g, Cholesterol 34.1 mg, Fat 11.4 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 6.7 g, Sodium 772.7 mg, Sugar 2.4 g
SOUR CREAM RICE
If you're looking for a great flavorful side dish to your meal this week, this Sour Cream Rice is a kid approved recipe. Easy to whip up, packed with flavor and delicious reheated. All the things a good rice dish should be!
Provided by Janelle
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F
- In a large pot, bring the rice and chicken broth to a boil.
- Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
- Spray an 8x8 square casserole dish with non-stick spray set aside.
- Once rice is done, all chicken broth will be absorbed.
- Turn off burner and place pot on a cool burner.
- Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
- Season with salt and mix again.
- Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
- Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
- Serve immediately!
Nutrition Facts : Calories 192 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BAKED RICE WITH SOUR CREAM, CHILES AND CORN
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325F. Char chiles over gas flame or in broiler until blackened on both sides, turning occasionally. Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles. Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender about 16 minutes. Transfer rice to large bowl; cool rice, stirring occasionally with fork. Butter 2-quart shallow baking dish. Heat oil in medium skillet over medium heat. Add 1/4 cup onion and garlic; saute until translucent about 3 minutes. Add chopped chiles; saute 1 minute. Add chile mixture and corn to rice in bowl. Whisk sour cream, cilantro remaining onion in small bowl. Add sour cream mixture and cheese to rice. Stir. Transfer to prepared dish. * Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before baking. Bake rice until sides are light brown and mixture is heated through, about 25 minutes.
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