Recipe

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• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup onion (finely diced )
• 1 bay leaf
• 1 cup long- grain rice
• 2 cups chicken stock (boiling )
• salt (to taste)

• 1 Heat the butter and olive oil in heavy saucepot.
• 2 Add the onion and bay leaf and saute until tender, but not brown.
• 3 Add the rice and stir to coat completely. Do not allow the rice to brown.
• 4 Pour in the boiling chicken stock and season with salt.
• 5 Cover the pot and place it in a 350 degree oven. Bake for 20 to 25 minutes, until the liquid is absorbed and the rice is fluffy and tender.
• 6 Transfer the cooked rice to a pain and fluff the rice with a fork. Remove the bay leaf and serve.