Garlic Butter Rice

Instructions

1. Prepare the ingredients
   Rinse the rice in cold water until the water runs clear. Drain well. Mince the garlic, dice the onion, and chop the herbs. Have all ingredients ready before beginning to cook.
2. Sauté the aromatics
   In a large saucepan or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Toast the rice
   Add the drained rice to the pan and stir to coat with the butter and garlic mixture. Cook for about 2 minutes, stirring constantly, to lightly toast the rice grains. This adds depth of flavor to the finished dish.
4. Add liquid and simmer
   Pour in the broth and add salt, pepper, and bay leaves. Stir once, then bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
5. Rest the rice
   Remove the pan from heat and let the rice sit, still covered, for 5 minutes. This allows the rice to steam and ensures even cooking throughout.
6. Finish with butter and garnish
   Remove the bay leaves. Add the remaining 2 tablespoons of butter to the hot rice and gently fluff with a fork to incorporate. Transfer to a serving dish and garnish with chopped parsley and chives before serving.