Rice sauteed with onion and butter and then baked in chicken bouillon stock. A new twist on cooking rice!
INGREDIENTS (for 4 servings):
- 3 cups water
- 2 cubes chicken bouillon
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 tablespoons butter
- 1 1/2 cups uncooked white rice
- salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C).
In a medium saucepan heat water and bullion to a slow boil over medium-high heat. In a large oven safe skillet, heat oil over medium heat. Saute onions until transparent. Increase heat to high and add butter and rice. Stir constantly until the rice becomes starchy, about 3 minutes, and then carefully pour the chicken bouillon stock into the skillet.
Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.