Rice cooks beautifully in the oven - and removes the temptation to lift the lid and peek as it cooks.
1 tablespoon olive oil
1 cup sliced cremini mushrooms
1 cup uncooked medium-grain rice
1 1/2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
How to Make It
Preheat oven to 400°.
Heat oil in a medium nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes. Stir in rice, broth, and salt; bring to a boil. Wrap handle of skillet with foil; cover and bake at 400° for 20 minutes. Uncover; let stand 3 minutes.