1/2 Cup Brown or regular parboiled Rice, washed* (see note)

1 -1/2 Cups White Medium Grain Rice, washed (I use Kokuho yellow)
1 Large Sweet Onion chopped
5 Bunches Cilantro, washed, dry asmuch liquid as possible on paper towel or salad spinner (chop 4 bunches finely and process 1 bunch in food processor to extract the chlorophyll for a more green pilaf)
1 Boneless, Skinless Turkey Thigh trimmed of all visible fat & chopped to 1/4″ cubes (or you may use any protein you like)

1/3 Cup Avocado Oil
1/2 Cup Homemade Chicken Stock or water (omit completely if baking with a whole chicken)
Salt & Pepper to taste
1- 9×13 Foil Pan lined with parchment paper
Cooking Spray

*Note: you may use 1 cup brown parboiled rice and 1 cup white rice just add another quarter cup of water of stock.

Heat oven to 350F. Mix all ingredients in a large bowl. Grease pan with cooking spray. Pour your mixture into foil pan and cover tightly with foil. Bake for 2 hours mixing the Baxsh well with a wooden spatula every 30 min. If you see that the rice is too dry after the first hour you may add more water or stock.

Serving Size: 1-1/2 cups

***Nutrition Analysis is based on usage of chicken stock.

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 103.7
  Total Fat 5.5 g
  Saturated Fat 0.7 g
  Polyunsaturated Fat 0.6 g
  Monounsaturated Fat 3.6 g
  Cholesterol 0.0 mg
  Sodium 213.1 mg
  Potassium 144.3 mg
  Total Carbohydrate 11.3 g
  Dietary Fiber 1.7 g
  Sugars 0.8 g
  Protein 3.5 g
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Rating: 4.2/5 (6 votes cast)