Creamy Garlic Rice

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I love baking rice in the oven, especially when you are infusing it with lots of flavor.  My favorite kind of recipes are the ones where you throw it together and it just cooks without a lot of intervention.

Some will automatically decide this recipe isn’t worth a try because it take the semi-homemade approach leveraging Campbell’s Cream of Chicken Soup.  One thought you may consider is whisking together heavy cream with Better than Bouillon Chicken Base to get a similar effect.

In any case, this is a great side for a skillet chicken dish.

Creamy Garlic Rice

• 1 C rice
• 1 can Beef Consommé
• 1 can Cream of Chicken Soup
• 3 cloves garlic, grated or pressed
• 1/4 small onion, grated
• 1 tsp McCormick garlic and parsley salt
• 1 stick butter cut into 16 1/2 Tbsp slices

Preheat oven to 325.  Spray a 9×9 pan with non-stick cooking spray.

In a large mixing bowl, whisk together consommé, cream of chicken soup, garlic, onion, and salt.  Stir in rice.  Pour into prepared 9×9 pan trying to make sure that the non-liquid ingredients are evenly distributed.

Cover the top of the rice mixture with the 16 1/2-Tbsp slices of butter.  Bake at 325 for 1-hour or until all liquid has been absorbed.