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Pour wet mixture over rice and mix. Spread the rice mixture over the bottom of the pot. Spread chicken breast halves over the top of the rice. Sprinkle the dry mixture over the chicken. Cover the Dutch oven place in the preheated oven and bake for 45 minutes, or until the chicken cooks and the rice is fluffy.

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Add the garlic, seasoning blend, smoked paprika, and bay leaf. Cook for two more minutes. Drain and rinse the red beans and add to pot. Add the rice and 1 ½ cups water. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender. Add butter, and salt to taste.

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Preheat oven to 400° Fahrenheit. Make the seasoning mix by combining the spices in a bowl and mixing well. Prep the garlic and onion as noted. Season the chicken on both sides with 1/2 of the seasoning mix (3 tsp), reserving the rest for later. Heat a dutch oven over medium heat and add in the avocado oil.

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Instructions. Rinse: Wash and drain the rice (see Note 2). Boil: Add the washed rice to a pot and set it on the stove. Pour in 1 cup of water (1 ½ cups if using basmati rice) and cover with a lid. Turn the stove on to medium heat and wait for the water to come to a simmer, around 10-13 minutes.

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On the stovetop, bring the water to a boil over medium heat. Once it's boiling, put the lid on and let the rice finish cooking in the oven for 17-20 minutes depending on the rice variety. Let.

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Rinse the grains 3 times or until the water runs clear. Pour in the appropriate amount of water according to the rice-to-water ratio. Bring the pot to a boil at medium/medium high heat - leave it uncovered. Once boiling, bring down the heat to a simmer, then put the lid on the Dutch oven. Simmer the rice for 15 minutes.

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Coat an oven-proof Dutch oven with cooking spray. Add oil, and place over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned. Remove chicken from Dutch oven, and set aside. Advertisement. Step 2. Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute.

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Instructions. To a 5 quart Dutch oven, add the water, butter or oil, and salt. Bring to a boil on the stovetop over medium-high heat. Rinse the rice in a fine mesh strainer under running cool water. Once the water is boiling in the Dutch oven, add the rinsed rice. Stir with a wooden spoon.

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Preheat the oven to 375 degrees Fahrenheit. Rinse the rice until the water runs clear. Place into a 2-quart baking dish or dutch oven with a tightly fitted lid. Add the hot water, butter, and salt to the baking dish until combined. Cover with heavy-duty foil or with the lid of the dutch oven.

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For white rice, a 1:2 ratio of rice to water is typical, while brown rice may require a bit more water. Next, bring the water to a boil over medium-high heat, then reduce the heat to low and cover the Dutch oven with a lid. Allow the rice to simmer for the recommended cooking time, typically around 15-20 minutes for white rice and 30-45 minutes.

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Instructions. Preheat oven to 350°F. Pour rice and salt into a 3 quart Dutch oven or baking dish. Boil water in a saucepan on the stovetop or in the microwave. To the water add the butter. Stir until melted then add to rice, stir well. Cover tightly and bake for 30-35 minutes. (Check at 30 minutes and stir, if needed)

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Instructions. Preheat oven to 350F. Place uncooked rice and butter in an oven proof baking dish with a tight fitting lid. Bring water/broth to a boil in a separate dish. Gently pour boiling water over rice. Stir to make sure the rice is evenly coated in the water and all the clumps are broken up.

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Preheat your oven to 375 F. Start with one cup of uncooked rice. This will be enough for four regular servings of rice. To make a double batch, just double all the quantities given here but not the cooking times. Make sure your pot is big enough to hold the cooked rice since it triples in volume. Rinse the rice with cold water until the water.

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Add the rice to the Dutch oven. Cover with cold water and add a teaspoon of butter or oil and optional salt. The butter stops the rice grains from sticking to other rice grains. Bring the oven to a boil. Place the lid on the Dutch oven and set the timer for 15 minutes to simmer. After 15 minutes, - turn off the heat.

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Avoid using high heat when cooking rice in a Dutch oven. When using it, make sure to add just enough oil to coat the bottom of the pan. Cook rice for a total of 15 minutes. After cooking, remove the pan from the heat and let the rice cool. If you are using a cast-iron Dutch oven, be sure to use a lid that is enameled.