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- Level: Easy
- Total: 50 min (includes resting time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 121 mg
- Level: Easy
- Total: 50 min (includes resting time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 121 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Bring 6 cups water to a boil in a large saucepan. Rinse the rice under cold water. Add the butter and chicken bouillon to the water. Place a 9-by-13-inch disposable aluminum pan or casserole dish on a sheet tray. Add the rinsed rice to the pan. Pour the boiling water over the rice. Cover the tray tightly with aluminum foil. Bake for 25 minutes. Let sit for 5 minutes, then remove the foil and fluff the rice with a fork. Top with the desired toppings and serve.
