Classic Rice Pilaf

Name: Classic Rice Pilaf
Total time: 70
Yield: 6
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 0.5 medium onion, chopped; 2 cups long-grain white rice; 3 cups chicken stock; 1.5 teaspoons salt; 0.25 teaspoon cayenne pepper; 1 pinch saffron

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 1 Hr. 10 Mins.

Ingredients

6 servings

•

2 tablespoons butter
•

2 tablespoons olive oil
•

0.5 medium onion, chopped
•

2 cups long-grain white rice

•

3 cups chicken stock
•

1.5 teaspoons salt
•

0.25 teaspoon cayenne pepper
•

1 pinch saffron

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.
Place rice into a 9x13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.