Ingredients:
2 tablespoons olive oil
1 1/2 cups basmati rice
1 cup water
2 tablespoons butter
2 packets oxo instant chicken bouillon or 4 -6 tablespoons instant chicken stock
1/2 cup chopped onions ( I use pre-chopped frozen)
1 cup frozen corn
Directions:
Grease a 9 x 13 baking pan with the olive oil.
Pour in rice then cover with dry chicken stock.
Pour water on top.
Add onion and corn and stir.
Place butter chunks in various spots around the dish.
Cover with aluminum foil and bake at 350.
Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.
Servings: 4-6
Time preparation: 5 min.
Time total: 65 min.