A simple combination of rice and chicken stock is baked to perfection in the oven. The buttery slivered almonds elevate the dish, adding both texture and flavor. Use an unsalted or low sodium chicken broth, or adjust the amount of salt.
PrintBaked Rice With Almonds
This simple combination of rice, chicken stock, and slivered almonds is baked to savory perfection. Add this baked rice side dish to your itinerary!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Rice
- Method: Bake
Ingredients
Scale
- 3 cups chicken stock, unsalted or low sodium
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups long-grain white rice, uncooked
- 1/2 cup slivered almonds
- 3 tablespoons butter
Instructions
- Preheat the oven to 350 F.
- Pour the chicken stock into a saucepan and bring it to a boil over high heat.
- Put the rice in an ungreased 2 1/2-quart casserole or Dutch oven; pour the rice over it and stir in the salt.
- Cover the pot tightly with a lid or foil and bake the rice for 30 to 40 minutes, or until the liquid is completely absorbed and the rice is tender.
- Meanwhile, melt the butter in a skillet over medium-low heat. Add the slivered almonds and cook, stirring, until they are lightly browned.
- Add the almonds and butter to the hot baked rice and toss to blend.
