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Preheat oven to 400-degrees.
Melt half of butter in heavy saucepan and cook the onion and garlic, stirring, until onion is translucent. Add rice and stir briefly over low heat until grains are coated with butter.
Stir in broth, making sure there are no lumps in rice. Add parsley, thyme and bay leaf. Cover with a close-fitting lid and place in oven.
Bake exactly 17 minutes. Remove cover and discard the parsley, thyme sprigs and bay leaf. Using a two-pronged fork, stir in remaining butter and serve.