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Oven Rice

This is another recipe that I have been making for so long, I have no idea where it came from. Really nice with barbequed chicken or pork; or just about anything. It is a favourite of B and K!

Course Side Dish
Cuisine North American, Spanish
Keyword Celery, Chicken Stock, Red Onions, Rice

Ingredients

  • 1 cup (177 gr) Uncle Ben’s Converted long grain white rice (37 CHO/47gr). 139.12 CHO
  • 2 cups chicken stock 0 CHO
  • ½ cup (55 gr) celery 1 CHO
  • ¼ cup (30 gr) diced red onion 2.5 CHO
  • 2 TBSP butter 0 CHO
  • ½ tsp. salt 0 CHO

TOTAL CHO 142.62 CHO

  • TOTAL WEIGHT 670 GRAMS
  • 142.62 CHO DIVIDED BY 670 GRAMS= .212 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.212 CHO x 15 GRAMS) 3.18 CHO/TBSP
  • ¼ CUP = 4 TBSP (3.18 CHO x 4) 12.72 CHO/1/4 CUP
  • 1/3 CUP = 5.33 TBSP (3.18 CHO x 5.33) 16.94 CHO/1/3 CUP

Instructions

  1. Pre heat oven to 350.

  2. Melt butter in saucepan and sauté onion and celery for about 5 minutes, without browning the onion.

  3. Add stock, turn up heat and bring to a simmer.

  4. Place rice and salt in oven proof casserole dish (with a tight fitting lid). Pour hot stock over top of the rice. Stir, cover and place in oven.

  5. Bake for 20 - 25 minutes, no need to stir once in the oven. Let rest 5 minutes and serve. Rice is cooked when you see small holes on the top of the rice.