Big Batch Rice
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 58
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 121
- Total: 50 min (includes resting time)
- Active: 10 min
Ingredients
3 cups long-grain white rice
1 tablespoon unsalted butter
2 teaspoons chicken bouillon
Beans, scallions and cheese, for serving, optional
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.