Lightly seasoned with a bay leaf and flavored with chicken stock, this rice is a staple side dish that can be paired with a wide variety of mains. You can also use leftover rice in Rachael’s Spanish Stuffed Bell Peppers.
- 3 1/2 cups chicken stock
- 2 cups long grain white rice
- 1 bay leaf
Place a medium size saucepan over medium-high heat with the chicken stock. Bring to a boil, then add rice and bay leaf and stir. When stock returns to a boil, cover and reduce heat to a simmer. Cook 18 minutes, until rice is tender. Remove rice from heat and fluff with a fork.