Oven-Baked Long-Grain Rice

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with cooking spray.

2. 2

   Evenly spread the long-grain rice in the prepared casserole dish.

3. 3

   Warm olive oil in a saucepan over medium heat. Cook and stir the carrot, celery, and onion in the hot oil until the onion is soft and translucent, about 4 minutes. Stir in the garlic; cook and stir for 1 minute more. Increase the heat to high; add the chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.

4. 4

   Bake in the preheated oven for 20 minutes. Remove the aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard the bay leaf; season with black pepper. Fluff with a fork to serve.

• Calories 559.1 kcal High
• Protein 5.51 g Moderate
• Carbs 51.36 g Moderate
• Total Fat 36.64 g High
• Saturated Fat 2.6 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 276.67 mg Moderate
• Fiber 2.02 g Low Source
• Sugar 1.11 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 11.94 mg Low Source
• Iron 2.15 mg Moderate
• Potassium 132.55 mg Low Source
• Vitamin A 3.18 mcg_rae Low Source
• Vitamin C 1.19 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅