Makes 10 servings
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons unsalted butter or vegetable oil
- 1 cup minced onion
- 4 cups chicken stock, hot
- 1 bay leaf
- 2 thyme sprigs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Directions
- Preheat the oven to 350°F.
- Rinse the rice under cold water in a strainer until the water runs clear, if desired. Drain the rice well before using.
- Heat the butter or oil in a heavy-bottomed medium ovenproof pot over medium heat. Add the onion and cook, stirring frequently, until tender and translucent, 5 to 6 minutes.
- Add the rice and sauté over medium-high heat, stirring frequently, until coated with butter or oil and heated through, 2 to 3 minutes.
- Add the hot stock and bring to a simmer, stirring to prevent the rice from clumping together or sticking to the bottom of the pot.
- Add the bay leaf and thyme, and season with salt and pepper. Cover the pot and place it in the oven (or leave it over low heat on the stovetop). Cook until the grains are tender to the bite, 16 to 20 minutes. Remove and discard the bay leaf.
- Allow the rice to rest for 5 minutes, fluff with a fork, and serve immediately.
