I came across this recipe the other day when I was on Facebook. I have told y’all about the Sweet and Savory Sisters before but in case you missed it…they have some really yummy recipes and my friend Angie turned me on to them. They are hilarious and just lots of fun and know all about good food! This recipe definitely qualifies as good food. Trust me on that. It is so easy and requires no fancy ingredients. I made up a batch last weekend when Big Daddy smoked a pork shoulder. It went so well with that smoked meat. I always make savory mushroom brown rice but this one is definitely a new option I will make more often. I have no clue who Susan is but let me say thank you Susan! Your rice is awesome!
Susan’s baked rice http://www.sweetandsavorysisters.com
stuff you need~
1 large onion, chopped
1 bell pepper, chopped
6 tablespoons butter (original recipe calls for a whole stick but I decided to see if I could use less. I did and it was still delish!)
4-6 chicken bouillon cubes (I used Knorr brand and they are bigger. I used 3 of them)
1 cup uncooked white rice
2 cups water
Black pepper to taste
what to do with the stuff~
Preheat your oven to 350 degrees. Prepare a 9 x 13 dish by spraying it with cooking spray.
Melt butter in a skillet and then sauté the veggies until tender. Add the bouillon cubes and stir as they dissolve in the buttery vegetable mixture. You will know you are doing it right because the aroma will make your mouth water. Stir in rice and water and stir to combine. Pour this into your prepared casserole dish. Sprinkle some good ole black pepper on top and then cover with foil. Bake for about an hour until all that chicken buttery goodness bakes into that rice and it combines to make an irresistible rice dish and the rice is tender.
Mine took about 45 minutes to bake and be fully cooked. Adjust accordingly for your oven’s cook time. A truly delicious rice dish that will knock your socks off!!
sautéing veggies in that butter…this is key