Rob's Basic Baked Rice

Submitted by Mommy Diva

"My DH found this recipe in a Paul Prudhomme book and has adjusted it to our preferences. Great side for just about anything (especially grilled foods) with a light flavor - which doesn't end up competing with your other dishes. Really easy to make, just toss it in the oven and forget about it (so to speak) while you work on other things. :) We tend to like the gorgonzola cheese lately, but feta also works really nicely. It all depends on what your main dish flavor is and your preference. Cooking times can vary - we find 70 minutes works perfectly for us."

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 473.18 ml long grain white rice
• 591.47 ml chicken broth
• 29.58 ml butter
• 78.78 ml onion, finely chopped
• 78.78 ml green bell pepper, finely chopped
• 78.78 ml celery, finely chopped
• 113.39-141.74 g gorgonzola, crumbled (feta also works nicely)
• 1.23 ml black pepper
• 1.23 ml white pepper
• 1.23 ml garlic
• 1.23 ml salt
• 0.61 ml cayenne

directions

1. Chop onions, bell pepper and celery, set aside.
2. Preheat oven to 350 degrees.
3. Add all ingredients into a covered casserole dish and place into oven.
4. Bake for approximately 1 hour and 10 minutes (ovens and cooking times may vary).
5. Cheese typically forms a crust on the top; Enjoy!

Reviews

[K9 Owned]

I made this recipe twice. The first time I halved it and I must have done something wrong because while the flavour was great the rice didn't get cooked properly. Last might I made it again using the full recipe and checked it after 1 hour. The rice was still quit hard so I added another 1/2 of broth and nuked it for 5 minutes before putting it back in the over to get a bit of a crust. Perfect! <br/>I'm giving this a four for the great taste and ease of prep and cooking. When I make it again I would add an addition cup of liquid from the start. It may be a problem with the difference in altitude effecting the absorbtion of liquid - who knows? It's a keeper and with that one adjustment I expect to make it for years to come.<br/><br/>Keep Fighting Like a Girl Chelle! Hugs and thanks for posting.

 

[Tiggrr]

Made this tonight for the Cookathon for Chelle. Used the feta as that was what I had on hand and halved the cayenne pepper for our families taste. Other then that, made as written. I cooked for 60min and did find it to be a bit dry but we all loved the flavours. When I make again I will add a 1/2 cup more liquid to start, check 1/2way through to stir & distribute the veggies throughout and check if any extra liquid is needed

 

[Leslie]

Delicious!!! I was lucky enough to have the chef himself make this for us at a recent July 4th get together, and I totally loved it! The flavours melded together so well, and the result was a savoury, cheesy rice that was just sooo good! I'm going to make this for catering, I know everyone will love it! :)

 

[The Life Tussle]

Easy and so good. I used gorogonzola (but about half as much as that's all I had on hand). Mine ended up nice and spicy with additional cayenne and aleppo peppers. I also added about a cup of fresh broccoli to use it up and make me fell healthier! Thanks for posting!

 

[Obag6142]

I had the pleasure of tasting DH's recipe made by Mommy Diva. Simple, filling, and tasty. Not as heavy as a mac & cheese but with similar flavors. I liked the melted gorgonzola and the cayenne gives the dish some picante. Great for a barbeque. Makes a large serving so ideal for serving in buffet style. Update: Ok, OK have been informed by MD that MD's DH actually made the dish. Not wanting to deny a brother his due, Congrat's DH!