An alternate title to this post could be “My Favorite Side Dish.” I have been making this garlic rice pilaf for years and I’m surprised I haven’t shared it with you. I think the reason why I haven’t shared it yet is because I can never seem to take a good picture of it. Some things are definitely difficult to photograph, and rice is one of them. I’m not saying this is a “good” picture by any means, but it’s the best I’ve got.
This recipe is absolutely delicious, very easy to make, and makes your home smell heavenly. What’s not to love about that? I usually serve this with island chicken (which is a favorite in our household) and a vegetable. The island chicken cooks at 350° and this dish cooks at 375° so I usually average the temperature to 360° and they both cook perfectly. Make this and your family will thank you.
2 Tablespoons butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ teaspoon salt
½ teaspoon pepper
Squeeze of lemon juice
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Note: This recipe can be doubled without increasing the baking time.