Melt butter in a large skillet or saucepan over medium heat. Saute the garlic and rice for about 3 to 4 minutes, until golden brown. Stir in 1 cup of the chicken broth, salt and pepper. Bring to a boil.
Once boiling, turn off the heat and pour the mixture into a casserole dish. Cover and bake for 25 minutes. Stir in remaining chicken broth and bake, covered, for another 30 minutes. Stir in a splash of lemon, cover, and bake a final 15 minutes.
Recipe may be doubled without increasing the baking time.
I just add the ingredients to the rice cooker and let it go on it's own.
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|Serving Size: 1 Serving (669g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 876 (57%)|
|Amt Per Serving||% DV|
|Total Fat 97.3g||130 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 39.6g|
|Polyunsanturated Fat 20.1g|
|Cholesterol 472.2mg||145 %|
|Sodium 464.7mg||16 %|
|Potassium 1225.2mg||32 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 36.2g|
|Protein 117.5g||168 %|
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Calories per serving: 1527
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