Southern Church Rice
Savor the comforting flavors of the South with this classic Southern Church Rice recipe, a soul-warming dish packed with aromatic vegetables, savory chicken broth, and perfectly seasoned long-grain white rice. Ideal for potlucks, family gatherings, or Sunday dinners, this easy-to-make baked rice dish combines tender sautéed onions, bell peppers, and celery with a hint of garlic, thyme, and paprika for a rich, flavorful base. Toasted rice is gently simmered in the oven, yielding a fluffy, melt-in-your-mouth texture that’s sure to impress. Garnished with fresh parsley for a pop of color, this simple yet irresistible side pairs beautifully with your favorite Southern mains like fried chicken, pork chops, or roasted vegetables. With its perfect blend of tradition and taste, Southern Church Rice is destined to become a family favorite!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 medium, finely diced onion
- 1 medium, finely diced bell pepper (green, red, or mixed)
- 2 stalks, finely diced celery
- 4 tablespoons unsalted butter
- 2 cloves, minced garlic
- 0.5 teaspoons black pepper
- 1 teaspoons salt
- 0.5 teaspoons paprika
- 1 teaspoons thyme (dried)
- 2 tablespoons parsley (chopped, for garnish)
- 1 as needed cooking spray or oil
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
In a large skillet over medium heat, melt the butter. Add the diced onion, bell pepper, and celery, and sauté for 6-8 minutes until softened and fragrant.
Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
Stir in the uncooked rice, black pepper, salt, paprika, and thyme. Cook for 2-3 minutes, stirring, until the rice is lightly toasted and coated with the butter and seasonings.
Carefully transfer the rice and vegetable mixture into the prepared baking dish.
Pour the chicken broth evenly over the rice mixture. Gently stir to distribute the liquid without disrupting the layer of rice at the bottom.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes, or until the liquid is fully absorbed and the rice is tender.
Remove the dish from the oven and let it rest for 5 minutes, still covered, to allow the rice to finish steaming.
Fluff the rice gently with a fork, then sprinkle with fresh chopped parsley for garnish before serving.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
