I made this along with the Tarragon and Garlic Chicken – it was a garlic party in our mouths! It was actually 2 different flavours of garlic, since the chicken’s garlic was pan-roasted so it had that sweet roasty flavour, and this is sauteed.
I halved the recipe from here, and I thought I was being so awesome using just one pot to do both the stovetop sauteeing part and the oven-baking part, but the thing is, the only pot I had that could go from stove to oven is my Le Creuset, which is quite big. This meant that the rice was fairly spread out over the bottom, and so I wound up needing to add more liquid than originally recommended since things were starting to get a little crispy when I pulled it out of the oven at the halfway point. I also didn’t cook it the extra 15 minutes at the end, since it was already done and I didn’t have any lemons on hand to add lemon juice.
1 tbsp butter
2 cloves garlic, minced
1/2 cup rice
2 cups chicken stock
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 375.
Melt the butter over medium heat. I used a pot that could go into the oven, so you can either do that and use just one pot, or you can use a normal pot or pan here and transfer the rice into an ovenproof dish later, whatever floats your boat.
Saute the garlic and rice in it for 3 – 4 minutes.
Add salt, pepper, and 1/2 cup of chicken stock.
It should boil pretty much right away, but if it doesn’t, let it come to a boil.
Once it’s boiling, either transfer it into an ovenproof dish with a cover, or if you’re already using an ovenproof pot that has a cover, just cover the thing, and pop it into the oven.
Bake for 25 minutes.
Take out and stir in the rest of the stock, making sure there aren’t any bits sticking to the pan.
Cover again and bake for another 30 minutes.
I garnished it with some tarragon leaves for a little colour, but that’s just because I happened to have them around from the chicken. You can just eat it the way it is, if you want. It’s got a lovely buttery flavour that really doesn’t need any enhancement.