Pecan Spiked Rice PRINT
This recipe goes great with Key Lime Grilled Shrimp
|2||tablespoons unsalted butter|
|½||cup chopped onion|
|¼||cup minced shallot|
|1||teaspoon kosher salt|
|¼||teaspoon freshly ground black pepper|
|1||cup uncooked long-grain rice|
|2||cups chicken broth|
|1||cup coarsely chopped pecans, toasted|
Melt butter in a medium saucepan over medium heat. Add onion and next 4 ingredients; cook 4 to 5 minutes or until tender, stirring often.
Add rice and cook, stirring constantly, 1 minute. Stir in chicken broth; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf; stir in pecans.