Follow these steps for perfect results
onion
minced
garlic
minced
butter
melted
thyme
dried
cayenne pepper
ground
rice
uncooked
chicken stock
low sodium
parsley flakes
dried
bay leaf
whole
butter
unsalted
Melt butter in a small dutch oven.
Add minced onion and minced garlic to the melted butter.
Sauté the onion and garlic until translucent.
Add rice to the dutch oven and stir over low heat until the rice is coated with butter.
Stir in chicken stock, parsley flakes, bay leaf, thyme, and cayenne pepper.
Bring the mixture to a boil.
Cover the dutch oven and bake at 400F for 17 minutes.
After removing from the oven, add 3 tablespoons of butter and stir.
Expert advice for the best results
For a richer flavor, toast the rice in the butter before adding the stock.
Add a pinch of saffron for a vibrant color and unique flavor.
Use long-grain rice for a fluffier texture.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl or on a plate, garnished with fresh parsley.
Serve as a side dish with roasted chicken or fish.
Pair with a vegetable stir-fry.
A light and crisp white wine that complements the savory flavors.
Discover the story behind this recipe
Comfort food side dish.
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