My Favorite Rice ~ Becky

I got this recipe from the Food Network, good ol' Emeril. Below is how I make it, but if you want the way Emeril makes it you'll have to click here, and you'll need a saucepan that is oven safe (which I don't have, and probably never will.)

GREEN ONION RICE PILAF

Ingredients
1/4 cup olive oil
1/2 cup small diced onion
1 teaspoon minced garlic
2 cups long grain white rice (I think any rice will work. We use Uncle Ben's, and it's not long grain)
2 teaspoons salt
1 teaspoon white pepper (we use regular black pepper)
3 cups chicken stock or water (we use chicken stock)
1/4 cup thinly sliced chopped green onion tops

Directions
Place a 2-quart, saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and cook, stirring often, until they are translucent and begin to soften, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, (I love toasted rice!) about 4 to 5 minutes. Season the rice with the salt and white (black) pepper. Add the chicken stock to the pan and cook, stirring occasionally, until the water comes to a boil. Cover the pan with a lid and let simmer for 20-25 minutes (however, long it takes to normally). Let stand for 5 minutes. Remove the lid, and add the green onions to the pan and toss with a fork to combine.

It is so delicious and easy!