Categories: Sides

Ingredients

• 1 1/2 cups long-grain rice
• 2 tbsp. butter, plus butter pats for serving
• 2 tbsp. olive oil
• 1 large onion, finely diced
• 3 garlic cloves, finely minced
• 2 1/2 cups chicken broth
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 lemon

Directions

1. Rinse the rice in a sieve under cold water until the water runs clear. Drain well.

2. In a 3-quart saucepan, heat the butter and oil over medium heat. Add the onion and cook, stirring, until slightly golden and soft, 9-10 minutes.

3. Add the garlic and cook, stirring, for 1 additional minute. Add the rice and cook, stirring, until the rice is shiny and translucent, 2 to 3 minutes. Add the broth, salt and pepper and bring to a boil. Reduce the heat to low for a very gentle simmer, cover, and let the rice cook without raising the lid until the rice is cooked, about 18 minutes.

4. Use a Microplane or other fine zester to zest the lemon into the rice to taste. Fluff and serve with pats of butter and wedges of the zested lemon.

Email to a friend | Print this recipe | Back