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Oven-baked seasoned rice in a white casserole dish with a spoon, fluffy and evenly cooked
Jana Rae

Oven-Baked Seasoned Rice

Easy oven-baked rice made with broth and simple seasonings. Fluffy, flavorful, and no stovetop needed. A dependable side dish for any meal.
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Prep Time 5 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • White rice long-grain, 185 g (1 cup)
  • Chicken or beef broth or water 360 g (1½ cups)
  • Onion finely chopped, 75 g (½ cup)
  • Garlic powder 1.5 g (½ tsp)
  • Paprika 1.2 g (½ tsp)
  • Salt 3 g (½ tsp)
  • Black pepper 1 g (½ tsp)
  • Italian seasoning optional, 0.5 g (¼ tsp)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Rinse the rice under cold water until the water runs mostly clear. Drain well.
  3. Add the rice to an 8×8-inch baking dish.
  4. Pour the hot broth over the rice and stir gently.
  5. Add the chopped onion, garlic powder, paprika, salt, pepper, and Italian seasoning (if using). Stir to combine.
  6. Cover the dish tightly with aluminum foil.
  7. Bake for 30–35 minutes, or until the liquid is absorbed and the rice is tender.
  8. Remove from the oven and let rest, covered, for 5–10 minutes.
  9. Fluff with a fork before serving.

Notes

  • Use hot broth for more even cooking.
  • Keep the dish tightly covered to trap steam.
  • For added richness, stir in 1–2 tablespoons butter after baking.