Friday, March 12, 2010

"Dear Abby's Infallible Rice" Recipe

I get so many comments about the recipes I post on my blog. As I've shared with you, I only post what I know to be easy, tried-and-true winning recipes that are as tasty as they are easy. So today, I thought I'd share one I'm making as a side dish for supper tonight.

As I mentioned previously this week, our son is home this week on spring break. As usual when he’s home, I ask what he wants me to cook for him. One of his favorite meals and one of the ones he's requested this week is Poppy Seed Chicken.

I like to serve Poppy Seed Chicken with hot rice as one of its side dishes. I get lots of requests for the rice, so I thought I’d share it here. The recipe is actually from a little booklet I ordered from a Dear Abby newspaper column years ago as a young bride. The booklet is called “Dear Abby’s Favorite Recipes.” Because my boys love rice, I always double the recipe. (I don't double the onion, however. My boys aren't huge onion fans, so I adjust accordingly.)


1 medium onion, minced
2 tablespoons butter
1 cup long-grain, raw white rice
2 cups chicken broth (hot)
1/2 tsp. salt (my addition)

Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in 350 degree oven for 20 minutes.

And that's it!

1. If your rice has too much liquid after 20 minutes, recover tightly and bake a little longer. Check every 3-4 minutes, as it will absorb the liquid quickly.
2. If you are making this as a supper swap dish to share with friends, leave a small amount of liquid in the rice. Cover tightly after you remove from the oven (and when transporting), and the liquid will be absorbed yet the rice won’t become sticky.

I hope you enjoy this recipe! I think it’s the best, most flavorful rice recipe I’ve made.

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