Sorry for the awful photography. All I can say is it was so good I just wanted to eat it and not worry about white balance. For the Cashew Chicken recipe, you’ll need to click over to my friend Lauren’s blog – As Good As Gluten.
What I want to share today is how I prepared the rice. I pride myself on being able to cook just about anything, but somehow my rice never came out quite right. Now, I’ve found an easy way to prepare rice where it turns out edible every time. My trio loves rice – but I hate picking up all of the little pieces that manage to find their way onto my floor!
Rice
- 2 cups rice (I’ve used long grain and brown)
- 2 cups chicken broth
- 1 Tbsp olive oil
Preheat oven to 350. In a glass baking dish (I use an 8×8) combine all ingredients and stir. Cover with aluminum foil and bake for 45 minutes. Remove from oven and stir. Return to oven for 5-15 minutes, until all liquid is absorbed. Fluff with a fork and serve. This recipe can be doubled easily.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!
We eat a lot of rice. I can’t wait to try your new way of cooking it. I usually end up overcooking mine!
That looks amazing. I am going to have to check out her recipe for the chicken as it’s one of our favorite take-out dishes. I know what you mean about rice being hard to make. I’ve got a system on the stove to do it and I won’t deviate from it one bit, as it’s the only thing I know that works!