- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 cup converted rice
- 1 bay leaf
- Salt to taste
- Freshly-ground black pepper to taste
Warm the chicken stock in a small saucepan over medium-low heat.
Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the rice and stir to coat with the butter and onion. Pour in the warm chicken stock, add the bay leaf and bring to a boil.
Cover, reduce the heat and simmer until the liquid has evaporated and the rice is tender, about 20 minutes. Remove the bay leaf and season to taste with salt and pepper.
This recipe yields 4 servings.
Each serving: 225 calories; 390 mg sodium; 8 mg cholesterol; 3 grams fat; 2 grams saturated fat; 42 grams carbohydrates; 6 grams protein; 0.38 gram fiber.