A flavorful and easy-to-make baked rice pilaf, perfect for any meal.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Combine the diced carrot, chopped celery, rice, parsley, butter, chicken bouillon granules, and water in an 8-inch square baking dish.
Mix thoroughly to ensure the bouillon granules dissolve evenly.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Sealing the dish tightly helps retain moisture for perfectly cooked rice.
After 25 minutes of baking, carefully remove the foil and stir the mixture to ensure even cooking.
Be cautious of the steam when removing the foil.
Re-cover the dish and continue baking for another 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Check the rice for doneness by tasting a small amount.
Remove the dish from the oven and let it sit for 5 minutes before fluffing the rice with a fork.
Letting the rice rest allows it to absorb any remaining moisture.
Serve the pilaf warm, garnished with additional fresh parsley if desired.
Pair with your favorite main dish for a complete meal.
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