Baked Rice With Sour Cream And Vegetable Broth Recipe

About this recipe

A comforting one-dish dinner featuring tender chicken baked over a flavorful rice mixture, perfect for a satisfying kosher meal.

Ingredients

• - Longley Farm Freshly Soured Cream
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• 50G Pepper Black Ground BWFO
• 10 Kg Salaam Basmati Rice 10kg
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 1 cup of sour cream, 1 cup of sour cream, 2 cups of basmati rice, and 1 can of vegetable broth. Mix until well blended.
3. 3. Pour the rice and soup mixture into a 9 x 13-inch baking dish, spreading it evenly.
4. 4. Spread the rice mixture evenly in the baking dish, ensuring it is level.
5. 5. Season the top of the rice mixture with 1 tsp of kosher salt and 1/2 tsp of black pepper.
6. 6. Cover the baking dish tightly with aluminum foil and bake for 2 1/2 hours.
7. 7. Remove the foil and bake uncovered for an additional 30 minutes to allow the top to brown slightly.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Serve hot.