Ingredients:

  • 1 cup long-grain white rice (200 grams)
  • 2 tablespoons unsalted butter (28 grams)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups low-sodium chicken or vegetable broth (480 ml)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions:

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. In a medium saucepan, melt the butter and olive oil over medium heat.
  3. Add the chopped onion and sauté until translucent (about 3-4 minutes).
  4. Stir in the minced garlic and sauté until fragrant (about 1 minute).
  5. Add the rinsed rice to the saucepan, stirring to coat in the butter and oil.
  6. Cook for 2-3 minutes until the rice is lightly toasted.
  7. Pour in the broth, and add salt, pepper, and herbs.
  8. Stir gently to combine, then bring to a boil.
  9. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed.
  10. Remove from heat and let it sit covered for 5 minutes.
  11. Fluff with a fork before serving.