Simple Oven Rice Recipe – A Delicious and Easy Meal

Looking for a comforting, low‑maintenance dish that turns out perfectly every time? Our simple oven rice delivers a fluffy, aromatic base that can be enjoyed on its own or as a partner to protein‑rich meals. With a straightforward list of pantry staples and a hands‑on cooking method that frees up your stovetop, this recipe is ideal for busy weeknights, family dinners, or a quick lunch.

Receita de Arroz de Forno Simples e Fácil

Simple oven rice dish served in a ceramic dish

This classic oven‑baked rice is the foundation of many Latin American kitchens. Its golden crust and tender interior create a comforting flavor profile that pairs well with beans, salsa, or a simple sautéed vegetable medley.

2 cups long‑grain white rice, rinsed and drained
3 cups low‑sodium chicken or vegetable broth
1 tablespoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup frozen peas (optional)
Salt and black pepper to taste

Preheat the oven to 375°F (190°C). In a saucepan, bring the broth to a simmer.
Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
Stir in garlic, smoked paprika, and cumin; cook for an additional 1 minute until fragrant.
Add the rinsed rice to the skillet, stirring to coat the grains evenly with the aromatic mixture.
Transfer the rice to a greased 9‑inch baking dish. Pour the simmering broth over the rice, ensuring it covers the grains evenly. Season with salt and pepper.
Sprinkle frozen peas on top, if using. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the liquid is absorbed and the rice is fluffy.
Let the rice rest for 5 minutes before serving. Fluff with a fork and enjoy as a hearty side or a vegetarian main.

Arroz de Forno com Frango Simples

Oven rice dish topped with grilled chicken pieces

Elevate the basic oven rice by adding tender grilled chicken and fresh herbs. This variation delivers a well‑balanced meal that showcases the rice’s texture and the chicken’s savory depth, making it perfect for a family gathering or a quick weeknight dinner.

2 cups long‑grain white rice, rinsed and drained
3 cups low‑sodium chicken broth (for a richer flavor)
1 tablespoon olive oil, divided
1 medium onion, finely diced
3 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon dried thyme
2 boneless, skinless chicken breasts, cooked and diced
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, chopped (for garnish)
Salt and pepper to taste

Preheat your oven to 375°F (190°C).
In a small pot, bring the chicken broth to a gentle simmer.
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion until translucent.
Add garlic, paprika, and thyme; cook for 30 seconds to release the spices.
Stir in the rinsed rice, allowing it to toast slightly for 2 minutes.
Transfer the rice to a greased baking dish. Pour the simmering broth over the rice, then evenly distribute the diced chicken on top.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle cheese over the surface (if using), and bake uncovered for another 8–10 minutes, until the cheese melts and the edges crisp slightly.
Let the dish rest for 5 minutes, then sprinkle fresh parsley before serving.