Best 20 Oven Rice Recipes

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Oven rice, also known as baked rice, is a versatile and convenient dish that can be easily prepared in the comfort of your own kitchen. This cooking method produces fluffy and flavorful rice that can serve as an excellent accompaniment to various main courses. Whether you prefer long-grain or short-grain rice, there are countless recipes available to cater to your specific taste and dietary preferences. With a variety of ingredients, seasonings, and cooking techniques to choose from, oven rice offers endless possibilities for a satisfying and delectable meal.

Let's cook with our recipes!

MUSHROOM OVEN RICE



Mushroom Oven Rice image

When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
1/4 cup butter, cubed
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes

Steps:

  • In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

EASY OVEN BROWN RICE



Easy Oven Brown Rice image

I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!

Provided by mom2threelittleones

Categories     Main Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

1 ½ cups brown rice
1 teaspoon salt
2 tablespoons butter
3 cups boiling water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
  • Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 36.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 420.3 mg, Sugar 0.3 g

OVEN FRIED RICE



Oven Fried Rice image

My mother used to make this all the time. I changed it up and added a few things. It's a nice change from the basic oven rice recipe.

Provided by JesseandRayye

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups rice (not instant!)
3 1/3 cups water
1 (1 1/4 ounce) package onion soup mix
3 1/2 tablespoons soy sauce
3 tablespoons oil
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 green onion, chopped
0.5 (8 ounce) can mushrooms, chopped

Steps:

  • Preheat oven to 350°F.
  • While oven is heating, combine all ingredients in a medium-sized casserole dish.
  • Stir thoroughly to combine.
  • Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

OVEN BAKED WHITE RICE, PERFECT EVERY TIME!



Oven Baked White Rice, Perfect Every Time! image

This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.

Provided by - Carla -

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter or 1 tablespoon olive oil
1/2 cup chopped onion
1 cup long-grain white rice
2 cups chicken stock or 2 cups vegetable stock
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
  • Add chopped onions and cook 3 to 5 minutes, stirring until softened.
  • Add rice and stir until well coated.
  • Add chicken or vegetable stock, salt and pepper to taste.
  • Bring to a boil.
  • Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
  • Let stand, covered for 5 minutes before serving.

OVEN-BAKED BROWN RICE



Oven-Baked Brown Rice image

I pop this in the oven when I'm busy making something else to go with it, such as a stir-fry or chicken.

Provided by blueberry_chica

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 18

Number Of Ingredients 4

4 ⅔ cups water
1 tablespoon olive oil
½ teaspoon salt
3 cups uncooked brown rice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
  • Bake in the preheated oven until water is absorbed, about 1 hour.
  • Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 24.1 g, Fat 1.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 67.7 mg, Sugar 0.2 g

PERFECT OVEN-BAKED BROWN RICE



Perfect Oven-Baked Brown Rice image

I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and separate and delicious. Notice that the ratio of water to rice is much less than the oft-quoted 2 to 1. This is the key to this recipe, so make sure to measure carefully.

Provided by Billy Zac

Categories     Brown Rice

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 4

3 1/3 cups brown rice
5 cups water
1 teaspoon salt
4 teaspoons vegetable oil

Steps:

  • Place oven rack in middle position. Preheat oven to 375 degrees.
  • Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
  • When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
  • Pop it in the oven.
  • The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!

KITTENCAL'S CREAMY PARMESAN OVEN-BAKED RICE



Kittencal's Creamy Parmesan Oven-Baked Rice image

This is creamy and delicious, you may also add in some frozen thawed peas or canned drained sliced mushrooms or fresh sauteed, if you are not a garlic lover then omit the fresh garlic or you may use 1/2 teaspoon or more of garlic powder --- if you love risotto then you will love this rice!

Provided by Kittencalrecipezazz

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons oil (or as needed to cover bottom of the saucepan can use butter or half of each)
1 medium onion, finely chopped
3 garlic cloves, chopped (can use more)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups water
1 cup milk
1/2 cup grated parmesan cheese (more to mix in after cooking if desired)
1 cup uncooked long grain white rice
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional and to taste)

Steps:

  • Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
  • Set oven rack to second-lowest position.
  • Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
  • Add in garlic; cook stirring for about 2-3 minutes.
  • Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
  • Mix in the rice, then season with black pepper and salt.
  • Cover with a tight-fitting lid.
  • Bake for 30 minutes.
  • Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
  • Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
  • You may mix in more Parmesan cheese if desired.
  • The rice is best if served immediately.

OVEN BAKED SWEET AND SAVORY BROWN RICE



Oven Baked Sweet and Savory Brown Rice image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

2 cups brown rice
6 cups vegetable stock
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 cup brown sugar
1 tablespoon minced fresh ginger
1 cup pitted and chopped fresh dates

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve.

MACADAMIA CRUSTED HALIBUT OVEN ROASTED ASPARAGUS SPICY MANGO SALSA, PONZU SAUCE, COCONUT STICKY RICE



Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice image

Provided by Ming Tsai

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 37

2 pounds halibut, cut into 4 (8 ounce) portions
2 cups macadamia nuts, roughly chopped in a food processor
1 pinch cayenne pepper
Salt and black pepper, to taste
2 large eggs, whites only
4 tablespoons canola oil
Rice, recipe follows
Salsa, recipe follows
Ponzu Sauce, recipe follows
Asparagus, recipe follows
Garlic Chips, recipe follows
2 cup glutinous rice (soaked 24 hours in refrigerator)
1/2 cup unsweetened coconut flakes
1 cup coconut milk
Salt and black pepper, to taste
Sugar, to taste
1/3 cup each: pineapple, mango, and papaya, medium dice
1 tablespoon jalapeno, finely chopped
2 limes, juiced
1/4 cup red onion, finely chopped
Salt and black pepper, to taste
1/4 cup shallots, sliced
2 tablespoons garlic, finely chopped
2 tablespoons butter
1/2 cup ponzu
2 tablespoons Mirin
2 cups dashi, recipe follows
Salt and black pepper, to taste
1 tablespoon miso
2 dozen medium asparagus, tough ends removed
Garlic oil, reserved from garlic chips
Salt and black pepper, to taste
4 garlic cloves, thinly sliced
1 cup canola oil
1 piece kelp (1 by 1/2 inch)
2 cups bonito flakes
3 1/2 cups water

Steps:

  • Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
  • Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
  • In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
  • In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
  • Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
  • Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
  • Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
  • Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.

CREOLE OVEN-FRIED CHICKEN AND RICE



Creole Oven-Fried Chicken and Rice image

Recipe is from an old 1960's cookbook -- Favorite Recipes of America. Feel free to add additional spices and ingredients to give it more of a "kick".

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

1 whole chicken, cut up (2/12 - 3 lbs.)
1/2 cup flour
1 1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 cup butter, melted
1 cup rice (uncooked)
1/2 cup onion, chopped
1 cup celery, chopped
1 garlic clove, crushed
2 tablespoons parsley, chopped
2 1/2 cups chicken broth
1 (15 1/2 ounce) can tomatoes, diced (or stewed)
salt and pepper

Steps:

  • Combine flour, salt, paprika, poultry seasoning, 1/8 teaspoons pepper and mix well. Coat chicken pieces well in seasoned flour. Place skin side down in melted butter in a 9 x 13 inch pan. Bake, uncovered, at 400 degrees F. for 25-30 minutes or until lightly browned. Remove chicken from pan; add rice, onion, celery, garlic and parsley. Place chicken over mixture.
  • Combine broth, tomatoes, salt and pepper in a saucepan; bring to a boil and then pour over chicken, completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy.
  • ***Add additional broth or hot water during baking to prevent dryness if necessary.

RICE BOWL WITH OVEN-BAKED MISO TOFU



Rice Bowl With Oven-Baked Miso Tofu image

I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

A 14-ounce block of organic extra-firm tofu, cut into 8 slices
3 tablespoons soy sauce
1 tablespoon minced ginger
1 garlic clove, minced
1/8 teaspoon of cayenne (optional)
1 tablespoon honey or agave nectar
2 teaspoons lime juice
2 tablespoons white or yellow miso
2 tablespoon mirin
1 tablespoon dark sesame oil
3 tablespoons grapeseed oil or sunflower oil
1 large red bell pepper, sliced
3 cups cooked rice (brown or white)
1 cup (8 ounces) kimchi

Steps:

  • Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
  • Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
  • Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
  • If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams

OVEN BROWN RICE WITH CARROTS AND MUSHROOMS



Oven Brown Rice with Carrots and Mushrooms image

This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra.

Provided by CATHYRAE

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h15m

Yield 6

Number Of Ingredients 8

cooking spray
1 (14 ounce) can beef broth
1 cup uncooked brown rice
1 cup finely diced carrots
½ cup milk
1 (4 ounce) can sliced mushrooms, drained
½ cup condensed cream of chicken soup
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 2-quart casserole dish with cooking spray.
  • Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
  • Pour mixture into prepared casserole dish.
  • Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 29.7 g, Cholesterol 23.6 mg, Fat 10.4 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 5.7 g, Sodium 512.6 mg, Sugar 2.7 g

EASY BAKED CHICKEN AND RICE IN THE DUTCH OVEN



Easy baked chicken and rice in the Dutch oven image

This is another absolutely delicious and easy recipe for the dutch oven. We got the recipe out of the Lodge "Camp Dutch Oven Cooking 101"-from Backyard to Backwoods. We loved it so much, that not only did we make it while camping last week, we also made it last night outside at home here. It's truly comfort food.

Provided by Holly Deshane

Categories     Chicken

Time 1h10m

Number Of Ingredients 6

4 or 6 bone-in, skinless chicken thighs
1 c rice (we used brown rice)
1 pkg dry lipton onion soup mix
1 can(s) chicken broth
1 can(s) cream of mushroom soup
1 can(s) water

Steps:

  • 1. Preheat your dutch oven for about 10 minutes. Then spray with cooking spray. Use a 10 inch dutch oven for this recipe. assemble your ingredients
  • 2. Pour the rice on the bottom of the dutch oven. Place the chicken over the rice, then sprinkle the onion soup mix over the chicken. Mix the mushroom soup mix, the broth and about 1 can of water together and mix. Pour this mixture over all. Cover the dutch oven and cook for at least an hour. You might need to cook it longer--the meat fell off the bone-so good!
  • 3. Place 14 coals on the top of the oven and 7 underneath the oven. You might need to have some extra hot coals ready just in case you need them. as you can see, we loved the dinner so much that we devoured the whole thing. (Not too good for a girl on WW, but I just couldn't help myself.)

SPICY OVEN-FRIED RICE WITH GOCHUJANG AND FRIED EGGS



Spicy Oven-Fried Rice With Gochujang and Fried Eggs image

This crunchy, tasty, not-really-fried rice gets a big umami punch from gochujang, the fermented Korean red-pepper paste that's worth keeping in your fridge to perk up all sorts of dishes. As with any fried rice, you can add raw or cooked vegetables according to what you have on hand (though you'll want to add cooked vegetables a little later in the cooking process). If you don't have brussels sprouts, you could use any type of cabbage. Broccoli or cauliflower would be great substitutes for broccolini, and butternut squash can replace the carrots. The fried egg on top makes it feel like a more substantial meal, but you can leave it out for a lighter dinner. If you are a vegetarian, leave out the sausage, or add some smoked tofu. The dish is endlessly customizable.

Provided by Susan Spungen

Categories     dinner, easy, weeknight, grains and rice, vegetables, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups uncooked short-grain brown rice, or 4 cups cooked, chilled white rice
2 tablespoons neutral oil, such as vegetable, canola or grapeseed oil
2 links turkey or pork sausage (about 6 ounces total), removed from casings
2 carrots, peeled and sliced into 1/4-inch-thick coins
4 scallions, sliced, green and white parts separated
1/4 pound fresh shiitake mushrooms, stemmed and sliced
1/4 pound brussels sprouts, thinly sliced (about 1 1/2 cups)
2 large stalks broccolini, chopped (about 1 cup)
Kosher salt
1 tablespoon gochujang (Korean red-pepper paste)
2 tablespoons low-sodium tamari or soy sauce
4 fried eggs, for serving (optional)
Dark sesame oil, for drizzling

Steps:

  • If using uncooked rice, combine the rice and 2 1/2 cups water in a small, deep saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook until all the water has been absorbed, 35 to 40 minutes. Let stand 10 minutes, covered, then spread out on a large baking sheet to cool completely.
  • Heat the oven to 450 degrees. Add 1 tablespoon neutral oil to a large rimmed baking sheet, and add the sausage. Cut it into smaller pieces right on the baking sheet. Transfer to the oven to cook, 5 minutes. Using a wooden spoon, break the sausage into smaller pieces again, then cook until no longer pink, 2 to 3 minutes longer.
  • Add the carrots, scallion whites, mushrooms, brussels sprouts and broccolini to the sheet pan, stir well to coat with the oil, and sprinkle lightly with salt. Cook until the vegetables have wilted, about 10 minutes, stirring halfway through.
  • Meanwhile, whisk together the gochujang, tamari and remaining 1 tablespoon neutral oil in a large bowl. Add the cooked rice and stir until evenly coated.
  • Remove the baking sheet from the oven. Add the rice, stirring to combine with the vegetables, then press the mixture down with the back of a spatula. Return to oven and cook until rice is getting crisp on the bottom, 20 to 25 minutes, stirring once about halfway through and pressing down again. (If serving with fried eggs, begin cooking them about 5 minutes before the rice is done.)
  • Divide oven-fried rice among plates or bowls and top each portion with a fried egg, if using. Drizzle with sesame oil, sprinkle with the scallion greens and serve immediately.

ZESTY OVEN-FRIED RICE



Zesty Oven-Fried Rice image

I came up with this recipe when I was looking for something out of the ordinary to take to a family potluck. The compliments were overwhelming and I gladly shared the recipe.-Joan Crandall, Burlington, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

2 cans (14-1/2 ounces each) chicken broth
1-1/2 cups uncooked long grain rice
1-1/2 pounds ground beef
2 large onions, thinly sliced
1 large green pepper, chopped
4 garlic cloves, minced
3 eggs, lightly beaten
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup soy sauce
1 tablespoon hot pepper sauce

Steps:

  • In a saucepan, bring broth to a boil. Add rice. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a skillet, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain and place in a large bowl. , In the same skillet, cook and stir eggs until set but still moist. Add to meat mixture. Fluff rice with fork. Stir in the rice, mushrooms, soy sauce and hot pepper sauce to meat mixture. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

EASY OVEN RICE CASSEROLE



Easy Oven Rice Casserole image

Make and share this Easy Oven Rice Casserole recipe from Food.com.

Provided by Mikey

Categories     Long Grain Rice

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups rice (long grain)
1 package onion soup mix
4 tablespoons soya sauce
1/2 cup cooking oil
4 cups water
1 can mushroom (juice included)
salt and pepper

Steps:

  • This is a very simple yet delicious rice casserole.
  • Place the ingredients in a pre-sprayed or greased casserole dish.
  • If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
  • Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.

HOW TO BAKE BROWN RICE IN THE OVEN



How to Bake Brown Rice in the Oven image

Friends...I'm baking brown rice these days. For years, I'd made it on the stovetop, as that's how I learned how to cook rice when I lived in the Dominican Republic years ago. Then I discovered the rice cooker. I've only been using my rice cooker for a few months, but I love it. It cooks the rice so beautifully, and the clean up is way simpler than cleaning (and sometimes scrubbing out) the saucepan. But I loaned my rice cooker to my sister and I didn't want to go back to the stovetop. (Not that I won't ever cook rice on the stovetop again!) But...even if I set the timer, I might not get there in time...for it to be perfectly cooked. These early days with a baby makes it difficult to commit to being at any one time...even if the timer is set and the rice should be cooked perfectly. We could be in the middle of a fuss-fest, and diaper change and outfit change, or in the middle of a nursing session. Cooking brown rice on the stovetop is a fine art, and requires a bit of attention towards the end, to make sure you get that perfectly cooked and fluffed brown rice to serve for dinner. So I've turned to the oven. Baking brown rice. There are a number of "rice bake" recipe in my recipe collection. But today, I thought I'd share a basic how to cook brown rice. Feel free to experiment with mixing in different spices and veggies. Here's the easy, side-dish, basic way to bake brown rice...

Provided by ElizabethKnicely

Categories     Low Protein

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 cups raw brown rice
3 3/8 cups water
salt, to taste
pepper, to taste

Steps:

  • Add 1 1/2 cups raw brown rice to bottom of a 9x13-inch glass baking dish. (Or do 1 cup in an 8x8-inch glass baking dish.).
  • Spread evenly over the bottom of the pan.
  • Pour in liquid at a ratio of 2 1/4 times the amount of rice you used. I generally do water, but if I want a bit more flavor, I will do half water and half chicken or vegetable broth. (2.25*1.5=3.375, or 3 3/8 cup of water for this recipe.).
  • Press down and floating rice with a flat spatula.
  • Once all the rice is at the bottom and no longer floating -- Wrap tightly with foil.
  • Bake at 350°F for 1 hour.
  • Let cool slightly before removing the foil -- there will be lots of steam and you don't want to get a steam burn!
  • Fluff with a fork, season with salt and pepper and serve.
  • And that's how you do it friends!
  • Simple, deliciously perfect brown rice, baked in the oven!

POTATO & CHICKPEA CURRY WITH RICE (DUTCH OVEN)



Potato & Chickpea Curry With Rice (Dutch Oven) image

For the full Indian curry experience, serve this dish with warmed naan ( we use Recipe #258001), sliced green onion, and a bowl of spicy chutney. Be sure the lid to the Dutch oven closes tightly over the spinach so no steam escapes while the dish is cooking. Found in Vegetarian Times.

Provided by Enjolinfam

Categories     Curries

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups jasmine rice
3 cups low sodium vegetable broth, divided
3 large russet potatoes, cut into 1/2 inch cubes (6 cups)
3 (15 ounce) cans chickpeas, rinsed and drained
3 (14 1/2 ounce) cans diced tomatoes, drained
1 medium onion, diced (1 cup)
9 garlic cloves, chopped (3 Tbsp)
3 tablespoons curry powder
3 cups baby spinach leaves, roughly chopped (tightly packed)

Steps:

  • Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.
  • Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
  • Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach.
  • Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.

Nutrition Facts : Calories 614.2, Fat 3, SaturatedFat 0.4, Sodium 835.6, Carbohydrate 130.9, Fiber 15.5, Sugar 7.5, Protein 17.6

SIMPLY OVEN BAKED PORK CHOPS OR CHICKEN AND RICE II



Simply Oven Baked Pork Chops or Chicken and Rice II image

This is an updated version of DH's bachelor days recipe, that I posted in 2005. When I first met him, the only spices he owned was Tony's, garlic salt and salt and pepper. This is the recipe that has evolved from the original. It's still a basic recipe...just a lot more flavor. As with all my recipes, feel free to change it up to suit your family's tastes. Note: You can season the rice with salt and pepper. We do it at the table.

Provided by Deely

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

3 -4 pork chops or 4 chicken thighs
1 tablespoon butter
1 tablespoon canola oil
1 (10 3/4 ounce) can cream of mushroom soup (I use Healthy Request)
1 (14 1/2 ounce) can low sodium chicken broth
1 cup white rice (uncooked)
1/2 cup onion, coarse chop
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon paprika

Steps:

  • Season pork chops with pepper, seasoning salt and garlic powder.
  • In a skillet, sauté onions in butter and oil until limp.
  • Remove onions to a 2 quart casserole.
  • Quick sear pork chops in same skillet.
  • Remove chops to a platter.
  • De-glaze pan with a little chicken broth and add to casserole.
  • Stir in in rest of the broth along with rice and soup.
  • Place chops on top and sprinkle with paprika.
  • Cover and bake at 350* for 1 1/2 hours until rice is done and liquid is absorbed (check at 1 1/4 hours).

OVEN BAKED FANCY WILD RICE PILAF



Oven Baked Fancy Wild Rice Pilaf image

This is a recipe I have made for ages...I got it out of a recipe book from the old Hudsons Department Store Recipe Book called "With Warmest Regards". A wonderful recipe to serve a lot of people for a special occasion.

Provided by CIndytc

Categories     Brown Rice

Time P1DT10m

Yield 6-10 serving(s)

Number Of Ingredients 8

4 tablespoons butter, melted
1 (10 3/4 ounce) can condensed French onion soup
1 (14 ounce) can beef broth
1 (7 ounce) can mushroom stems and pieces, drained
1 (6 ounce) can diced water chestnuts
1 cup brown rice
1/2 cup wild rice, rinsed
garlic salt

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. In a large mixing bowl, combine all ingredients.
  • Transfer mixture to a 2 Quart casserole dish.
  • Cover and bake for about 1 hour, until all liquid has been absorbed and rice is tender. Very easty to double as I do it all the time.

Nutrition Facts : Calories 302.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 21, Sodium 1189.7, Carbohydrate 46, Fiber 3.9, Sugar 4.2, Protein 8.9

Here are the key points for cooking rice perfectly in an electric/convection/microwaves:

  • Follow the right measurements: Precise measurements are important for cooking rice properly. The accurate ratio of rice to water ensures the rice is well-cooked and has the right texture.
  • Use the appropriate type of rice: Various types of rice have different cooking times and textures. For instance, long-grain rice such as basmatic and jasmine rice, needs more cooking time compared to short-grain rice like sushi or arborio rice.
  • Adjust cooking time based on the type of rice cooker: Cooking time may vary depending on the type of rice cooker, for instance, a standard electric cooker may take longer than a microwave rice cooker.
  • Use the right amount of water: The quantity of water used should be precise. The appropriate amount of liquid contributes to perfectly steamed rice. Less or more water may affect cooking time and texture.
  • Avoid opening the cooker during cooking: Opening the cooker during the cooking process may interrupt the cooking cycle and affect the overall cooking time. Most modern cookers come with a "keep warm" feature that keeps the rice warm and ready to consume.
  • Use fresh or high-quality ingredients: The quality of the ingredients, particularly the rice and water, is essential for the taste and texture of the final product.
  • Conclusion:

    Mastering the art of cooking rice in an electric rice cooker, microwave, or convection cooker requires practice and attention to detail. Achieving the perfect texture and taste is determined by using the right measurements, following appropriate cooking times, and using high-quality ingredients. With a little practice, you can easily prepare delicious and fluffy rice using these appliances.

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