ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pecan-spiked Rice

Yield Makes 3 cups

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup chopped onion
  • 1/4 cup minced shallot
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 cup uncooked long-grain rice
  • 2 cups chicken broth
  • 1 cup coarsely chopped pecans, toasted

How to Make It

  1. Melt butter in a medium saucepan over medium heat. Add onion and next 4 ingredients; cook 4 to 5 minutes or until tender, stirring often.

  2. Add rice and cook, stirring constantly, 1 minute. Stir in chicken broth; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf; stir in pecans.

New South Grilling