Rice Pilaf

by James Wilderotter

• Heat oil in a saucepan over medium heat.
  
• Cook onion until tender.
  
• Stir in rice.
  
• Mix rice and onion and lightly brown rice.
  
• Pour in chicken stock.

• Bring to a boil, cover and reduce to low heat.
  
• Stir in rosemary at this time (if desired).
  
• Cook for 20 minutes.
  
• Remove from heat and let stand for 5 minutes.
  
• Serve hot.

NOTES:

• You may also add 1 to 2 tablespoon(s) (to taste) Cajun Spice Mix or Bayou Blast Creole Seasoning for a different flavor.
• You can do this with all long grain rice, all white rice, or a mixture of the two. For more infomation about rice see: rice