Classic Rice Pilaf

Ingredients

• tablespoon sbutter
• tablespoon solive oil
• 1/2 medium onion, chopped
• cup slong-grain white rice
• cup schicken stock
• 1/2 teaspoon ssalt
• 1/4 teaspoon cayenne pepper
• pinch saffron (Optional)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.
3. Place rice into a 9x13 inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
4. Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
5. Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy duty aluminum foil.
6. Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.