Classic Rice Pilaf
Description
Oven-baked rice pilaf is a tasty and foolproof alternative to plain rice. And you don't need a rice cooker — this comes out fluffy and tender every time.
Ingredients
•
2 tablespoons butter
•
2 tablespoons olive oil
•
1/2 medium onion, chopped
•
2 cups long-grain white rice
•
3 cups chicken stock
•
1 1/2 teaspoons salt
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1/4 teaspoon cayenne pepper
•
1 pinch saffron
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
Place rice into a 9x13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
4
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.
5
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.
6
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.