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

  1 tbsp, crumbled or 2g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  1 cup or 237g

• White rice

  Long-grain, regular, raw, unenriched

  1 ¼ cup or 231g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
2. Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.

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