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Recipe courtesy of Katie Lee Biegel

Big Batch Rice

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  • Level: Easy
  • Total: 50 min (includes resting time)
  • Active: 10 min
  • Yield: 8 to 10 servings
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  1. Preheat the oven to 375 degrees F.
  2. 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.
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