A few weeks ago, I made this delicious Lemon Thyme Chicken from Annie's Eats. I was planning on serving it over plain white rice, but then I clicked on a link from her post to this rice pilaf recipe. I had everything I needed on hand, so I changed course and decided to make it. I was a bit nervous, because I do tend to mess up rice, but It was, by far, the best choice I could have possibly made. Baking the rice made it surprisingly tender. It was incredibly flavorful, and helped to soak up the juices of the chicken and pan sauce. This rice would be delicious as a side dish to any meal, and it was delicious on it's own for lunch the next day, as well!
2 tablespoons Butter
3 Garlic Cloves, minced
1 cup Long Grain White Rice
2 1/2 cups Chicken Broth, divided
1/2 teaspoon Salt
1/2 teaspoon Pepper
Squeeze of Lemon Juice
In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt, and pepper, and bring to a boil. Pour the mixture into a covered casserole dish, cover, and bake for 25 minutes at 375 degrees. After 25 minutes, stir in the remaining 1 1/2 cups of broth and bake, covered, for 45 more minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.