This has been one of our family favorites. You can use the leftovers for Spanish rice or Fried rice.
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- ½ onion, chopped
- 3 Cups chicken stock
- 1 ½ Teaspoons salt
- 1 Pinch saffron (optional)
- ¼ Teaspoon cayenne pepper
- 2 Cups white rice
Preheat oven to 350*. Melt butter and olive oil in a skillet. Add onions and cook on med heat until browned. Remove from heat.
Pour uncooked rice and the onions in a 9×13 baking dish. Stir
In a saucepan, combine the stock, salt, saffron and cayenne. Bring to a boil
Pour mixture over rice. Stir to mix. Cover with foil and bake for 40 minutes.
Remove from oven and leave covered for 10 minutes. Uncover and fluff with fork.
We love it served with salmon,