Ingredients
Ingredients
- 2 Tbsp unsalted butter
- 1 Tbsp avocado oil
- ½ cup yellow onion, finely chopped
- 1 large clove garlic, minced
- 1 ½ cups white rice
- 3 cups chicken broth
- 2 tsp chicken bouillon
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp sea salt (to taste)
Instructions
- Sauté Aromatics: Heat the butter and avocado oil in a Dutch oven, large pot, or saucepan over medium-high heat. Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 5 to 8 minutes.
- Add Garlic and Rice: Stir in the minced garlic and white rice, continuing to sauté and stir regularly for 5 minutes to toast the rice slightly and release flavors.
- Cook Rice: Pour in the chicken broth, chicken bouillon, dried thyme, and dried rosemary. Stir everything together thoroughly. Cover with a tight-fitting lid and bring to a full boil. Immediately reduce heat to low and simmer gently for 20 minutes.
- Rest and Fluff: Remove the pot from the heat and fluff the rice gently with a fork. Replace the lid and let the rice rest for 10 minutes to finish cooking and absorb remaining moisture.
- Serve: Transfer the cooked rice to a large bowl and serve alongside your main dish. Enjoy the warm, herb-infused flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For best results, use a pot with a tight-fitting lid to ensure proper steaming.
- Adjust salt according to taste, especially considering the salt content in chicken broth and bouillon.
- You can substitute white rice with brown rice but increase cooking time accordingly.
- For added flavor, try garnishing with freshly chopped parsley or a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
