Rice pilaf

Time 25 minutes
Yields Serves 4
Rice pilaf

Warm the chicken stock in a small saucepan over medium-low heat.


Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the rice and stir to coat with the butter and onion. Pour in the warm chicken stock, add the bay leaf and bring to a boil. Cover, reduce the heat and simmer until the liquid has evaporated and the rice is tender, about 20 minutes. Remove the bay leaf and season to taste with salt and pepper.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.