by Karin Calloway
Rice is the perfect accompaniment to everything from a big bowl of gumbo to beef stew to fried chicken. And this recipe makes the side extremely simple to prepare. It is so simple, in fact, that I’m often reluctant to share it with the students who participate in my cooking classes. But their rave reviews and testimonials about the many times they’ve turned to the recipe prompted me to include it here.
Using converted white rice ensures the grains don’t stick together. This type of rice is often labeled “parboiled,” and it is readily available at your favorite supermarket. The rice is combined with chicken broth, a bit of butter and is seasoned with salt, garlic powder and white, red and black peppers. The ingredients are combined in an 8-by-8-inch glass baking dish which is covered tightly with foil before baking. The rice bakes up, unattended, in a little over an hour and will remain hot and ready to serve for up to 45 minutes if left covered.
Makes 8 servings.
*Uncle Ben’s Converted White Rice was used for testing purposes.
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Vegetables and Sides
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