Cooked rice

Ingredients

• 5 tablespoons butter
• ¼ cup minced onion
• ½ teaspoon minced garlic
• 2 cups raw rice
• 3 cups chicken broth, fresh or canned
• 3 sprigs parsley
• 2 sprigs thyme or one-half teaspoon dried thyme
• 1 bay leaf
• ¼ teaspoon cayenne pepper or Tabasco sauce to taste

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    216 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 16 milligrams cholesterol; 471 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 12 servings

Preparation

1. This rice may be cooked on top of the stove or baked in the oven. If it is to be baked, preheat the oven to 400 degrees.
2. Melt two tablespoons of the butter in a heavy saucepan and cook the onion and garlic, stirring with a wooden spoon, until the onion is wilted. Add the rice and stir briefly over low heat until all the grains are coated with butter.
3. Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf and cayenne. Cover with a closefitting lid. Place in the oven or cook on top of the stove.
4. Cook the rice exactly 17 minutes. Remove the cover and discard the parsley and thyme sprigs and the bay leaf. Using a two-pronged fork, stir in the remaining butter. If the rice is not to be served immediately, keep covered in a warm place.

30 minutes