Cajun Baked Rice

If there is one thing that annoys me it’s when I’m in the process of preparing a meal that includes a rice dish and I promptly boil the rice over on the stove. Not only does it mess up the rice but it also means I have to stop what I’m doing and clean things up before they bake onto the stove top and I’ll never get it off. If I do a good enough job of not watching it, I’ll have to completely start the rice over or if I watch it too much, I can’t do other things. It is enough to drive me crazy.

So, in the course of my research I’ve discovered that you can make rice by baking it. One of the beauties of this method is that it doesn’t boil over. It also means that you are free to do other things because you can just shove it in the oven and forget about it until the timer goes off. The down side to this method is that it takes over an hour to bake the rice. To me, that is a small price to pay to make sure that my dinner is ready when I want it to be without additional cleanup.

Cajun Baked Rice

2 cups uncooked rice
2 1/2 cups stock (use chicken stock with a chicken dish, beef stock with a beef dish, etc.)
1 1/2 Tbs minced onion
1 1/2 Tbs minced celery
1 1/2 Tbs minced green pepper
2 Tbs butter, melted
1/2 tsp salt
1/8 tsp garlic powder
pinch of black pepper
pinch of cayenne pepper
pinch of white pepper

Combine all ingredients in a 9x5x2 1/2 inch bread loaf pan and cover with aluminum foil. Bake at 350 degrees Fahrenheit for 1 hour and 10 minutes.