Wednesday, June 07, 2017

Oven Baked Basmati Rice

The perfect way to cook rice, especially if you're already using the oven for the rest of the meal.

The rice cooks up perfectly every time, it crisps on the edges and is just phenomenal.  It's also very versatile, you can add veggies, or different flavored bouillon cubes to compliment your main dish.


Oven Baked Basmati Rice

Ingredients:
Olive oil
Basmati Rice
2 tablespoons Knorr Chicken Powder
Water



Preheat oven to 400F degrees.

In a baking dish, drizzle a little olive oil on the bottom.  The amount of rice and water is according to how much rice you want to make.  This is a great way to feed a crowd as you can use a bigger baking pan and a lot of rice.

For my family of four, the oven rice turns out very similar to my Portuguese Chicken and Rice, so I make 2 cups because my husband and kids love this rice and will often have second helpings and leftovers the next day.

So into the baking dish, add in your rice, sprinkle on the Knorr Chicken Powder, then pour in the water.  Remember the ratio is usually double the water to the rice, so in my case, 2 cups of rice and 4 cups of water.

Using a fork, stir well and then place the baking dish in the oven.

Bake for 20 minutes, uncovered.  Remove from the oven, stir, then pop back in the oven for another 10 minutes or until the liquid is all absorbed.  Fluff with a fork, and that's it.


Island Teriyaki Chicken

So tonight's dinner came about purely by accident.   When I got groceries two weeks ago, it was right before Memorial Day and they had a few sales going on, one of which was a huge bag of Chicken Leg Quarters for only $4.  It was a 10 lb bag, so even though it wasn't on my list, I grabbed it.

For dinner tonight, I knew I wanted to make the chicken but I wasn't wanting the usual roast chicken that I make, I wanted something different.

I've also been dealing with some major sinus issues and feeling a bit light headed and achy etc, so I wanted something simple that I could throw together using what I already had on hand.

Something else I had purchased on my last grocery trip, was Teriyaki sauce but from a different brand that I had never tried before.  It is now my absolute favorite and I don't think I'll buy any other kind.  It's the Soy Vay Island Teriyaki.  Truly delicious.


The chicken was extremely easy to prepared, the trick though is to bake it for a long time, about an hour and a half to 2 hours.

But enough talking, let me show you.



Island Teriyaki Chicken

Ingredients:
Chicken Leg Quarters (but you can use whatever chicken you have on hand)
Soy Vay Island Teriyaki Marinade and Sauce


Method:
Clean the chicken and place in a roasting pan.  Preheat your oven to 400 degrees.

Pour some of the teriyaki marinade on each piece of chicken and using a basting brush, slather all over making sure to cover well.

Cover with foil and bake in the preheated oven for about an hour.  My chicken leg quarters were huge so they took a while to bake, but if you're cooking smaller pieces just adjust the cooking time accordingly.

About an hour into the baking time, remove the foil, flip the chicken over and using the basting brush, baste the chicken with the juices in the bottom of the pan.

Continue cooking, basting every 20 minutes or so until the juices run clear. 

Turn the heat up to 450, and finish off by allowing the skin to crisp and brown.  When done, you can baste with a little more of the juices, move to a serving dish and serve immediately.

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