Ingredients:
1 cup long-grain white rice
2 cups beef broth
2 tablespoons butter
2 large onions, thinly sliced
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
I. In a large skillet, heat the olive oil and butter over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 15-20 minutes.
II. Stir in the dried thyme, salt, and black pepper. Cook for an additional 2 minutes to let the flavors meld.
III. Add the rice to the skillet with the caramelized onions and stir to coat the rice in the onion mixture.
IV. Pour in the beef broth and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
V. Fluff the rice with a fork, and garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 220 kcal per serving
Servings: 4
