Garlicky Baked Rice

Adapted from Annie's Eats

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Preheat the oven to 375° F.  Melt the butter over medium-high heat in a Dutch oven.  Add the garlic and rice and cook until both are golden brown, about 3-4 minutes.  Stir in 1 cup of the chicken broth and bring to a boil.  Cover and bake for 25 minutes.  Stir in the remaining chicken broth and bake, covered, for 30 more minutes or until all the liquid is absorbed.  Stir in a squeeze of fresh lemon juice and serve warm.

Printed from Playing House