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