1 cup long-grain rice
2 ½ cups low-sodium beef stock
2 teaspoons creole seasoning
4 tablespoons butter
2 teaspoons chopped fresh parsley
Preheat oven to 425°F.
Place the rice and beef stock in an 8 x 8-inch or 1-quart baking dish.
Cut 4 ounces of butter into about 9 thin slices and place the slices over the rice.
Cover the dish with foil.
Bake for approximately 45 minutes.
Remove the foil and bake for an additional 15 minutes.
Sprinkle chopped parsley on top of the rice and stir the parsley into the rice.