Classic Rice Pilaf

1. 1

   Heat the butter and olive oil in heavy saucepot.

2. 2

   Add the onion and bay leaf and saute until tender, but not brown.

3. 3

   Add the rice and stir to coat completely. Do not allow the rice to brown.

4. 4

   Pour in the boiling chicken stock and season with salt.

5. 5

   Cover the pot and place it in a 350 degree oven. Bake for 20 to 25 minutes, until the liquid is absorbed and the rice is fluffy and tender.

6. 6

   Transfer the cooked rice to a pain and fluff the rice with a fork. Remove the bay leaf and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.