Baked Rice Pilaf

By krystallondon

For a vegetarian side dish, use Vegetable Broth or water instead of the chicken stock.

Ingredients

• 2 cups Chicken Stock
• 1/2 cup water
• 2 tbsp olive oil
• 1 onion, chopped
• 1/2 cup shredded carrots
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp dried marjoram leaves
• 1 1/4 cups long-grain white rice

Preparation

Step 1

1. Preheat oven to 350F. Combine Chicken Stock and water in a small saucepan and place over medium heat.

2. Meanwhile, heat olive oil in ovenproof, 2-quart skillet over medium heat. Add onion; cook and stir until crisp-tender, about 4 minutes. Add carrots, salt, pepper, and marjoram; cook and stir 2 minutes longer.

3. Stir in rice; cook and stir 3 minutes longer. Pour hot Chicken Stock mixture over all and stir.

4. Cover and bake 35-45 minutes, or until rice is tender and liquid is absorbed; fluff with fork. Serve.

Nutrients per serving
213.02 calories, 5.74 g fat (0.95 g saturated) 34.52 g carbohydrates, 316.53 mg sodium