Bay Leaf Rice Pilaf

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup or 180g

• Garlic

  Raw

  1 cloves, minced or 3g

• Bay leaf

  Spices

  4g or 4g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  1 cup or 237g

• White rice

  Long-grain, regular, raw, enriched

  1 ¼ cup or 231g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Warm the olive oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat. Add the bay leaves and cook, turning occasionally, until lightly browned and fragrant, 2 to 3 minutes.
2. Stir in the minced garlic and cook just until pale golden and aromatic, about 30 seconds.
3. Add the rice, salt, and pepper; stir to coat the grains in oil, taking care not to break the bay leaves. Cook 1 minute.
4. Pour in the water and chicken broth and bring to a rolling boil over high heat. Cover tightly, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
5. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and discard the bay leaves before serving.