Onion Butter Rice - Rich & Savory

Bahan-bahan

1 ½ cups long-grain rice

2 tablespoons butter

1 large onion, finely chopped

2 cloves garlic, minced

3 cups chicken broth (or vegetable broth for a vegetarian version)

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 tablespoon fresh parsley, chopped

1 tablespoon olive oil

Arahan

In a medium saucepan, heat the butter and olive oil over medium heat. Once hot, add the chopped onions and sauté until they turn golden brown, about 8-10 minutes.

Add the minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant.

Stir in the rice, and cook for 1-2 minutes to toast it lightly.

Pour in the chicken broth and add salt and pepper. Bring to a boil.

Reduce the heat to low, cover the pan, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit for 5 minutes, then fluff the rice with a fork.

Garnish with fresh chopped parsley before serving.