Pecan Spiked Rice

Published: May 21, 2012

This recipe goes great with Key Lime Grilled Shrimp

Ingredients

2	tablespoons unsalted butter
½	cup chopped onion
¼	cup minced shallot
1	teaspoon kosher salt
¼	teaspoon freshly ground black pepper
1	bay leaf
1	cup uncooked long-grain rice
2	cups chicken broth
1	cup coarsely chopped pecans, toasted

Directions

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.