Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Tablespoons Vegetable Oil (Or Olive Oil)
  • 1 1/2 Cups Long grain rice (Jasmine or Basmati)
  • 1 small white onion (chopped, about 1 cup)
  • 2 cloves garlic (peeled and fine chopped)
  • 1 3/4 cup Chicken both
  • Salt to taste
  • 3 Tablespoons Flat leaf parsley (chopped, for garnish or cilantro)

Instruction

  • Preheat oven to 350 degrees and position a rack in the middle of the oven.
  • Set a medium 3-quart ovenproof saucepan over medium heat on the stove top.
  • Once the pan is hot, add the oil. Once the oil is shimmering, add the rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white. About 5 minutes. To keep the overall end appearance white, don't let the rice brown.
  • Add the garlic and stir until fragrant. About 1 minute.
  • Add the chicken broth and about 1 teaspoon salt. Stir a couple of times and let the mixture come to a full boil.
  • Cover the pan and set in the middle of the oven.
  • Bake 25 minutes. Remove from oven and stand 5 minutes.
  • Fluff the rice with a fork and sprinkle with chopped parsley. Serve immediately.