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- Preparing Time: 1 hour and 5 minutes
- Total Time: -
- Served Person: 6
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 onion, chopped
- 3 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 2 cups long-grain white rice
- 1 pinch saffron (optional)
- Carbohydrate 51.7
- Cholesterol 11
- Fat 9.1
- Protein 5
- Sodium 956
- Calories 312 calories;
Preheat oven to 350 degrees F (175 degrees C). Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil. Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
