Oven Rice

Oven Rice

2	Tbsp	unsalted butter
1		small onion, peeled and chopped
2		celery stalks with leaves, diced
2	Tbsp	parsley, chopped

1 1/2	cups	rice (Organic Texmati Long grain white rice)
1	tsp	kosher salt
1/2	tsp	freshly-ground black pepper
3	cups	homemade or low-sodium canned chicken stock

1	Preheat oven to 350°. Heat the butter in a medium pan over medium-high heat. Add the onion, celery and parsley. Cook, stirring, until the onion is translucent, about 5 minutes.
2	Spread the rice over the bottom of an 9 x 9" baking dish (or 11 x 7 x 2" baking dish). Sprinkle with salt and pepper and spread the onion mixture on top. Put the stock in the same pan used to cook the onion and bring to a boil. Pour it over the rice.
3	Cover the dish tightly with foil and bake in the bottom half of the oven for 40 to 45 minutes, until all the liquid is absorbed.

Source

Source: Lisa Hedl