Chickeny Chickeny Rice
4 servings
Ingredients
3 cups water
2 cubes chicken bouillon
1 tablespoon olive oil
1 large onion, chopped
2 tablespoons butter
1 ½ cups uncooked white rice
salt and pepper to taste
Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
In a medium saucepan heat water and bullion to a slow boil over medium-high heat. In a large oven safe skillet, heat oil over medium heat. Saute onions until transparent. Increase heat to high and add butter and rice. Stir constantly until the rice becomes starchy, about 3 minutes, and then carefully pour the chicken bouillon stock into the skillet.
Step 3
Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.
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