Chickeny Chickeny Rice - cooking recipe

Ingredients
    3 cups water
    2 cubes chicken bouillon
    1 tablespoon olive oil
    1 large onion, chopped
    2 tablespoons butter
    1 1/2 cups uncooked white rice
    salt and pepper to taste
Preparation
    Preheat oven to 450 degrees F (230 degrees C).
    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.
    Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.

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