1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup diced (1/4 inch) onion
2 tablespoons finely minced garlic
4 carrots, cut into 1/4-inch dice
11⁄2 cups long-grain rice
31⁄2 cups chicken broth
salt & pepper, to taste
1. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more. Season with salt & pepper.
2. Add the rice and cook for 1 minute, stirring to mix well. Add the broth. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.
Next up: Basmati Rice