Hands-on Time
30 Mins
Total Time
1 Hour 40 Mins
Yield
Serves 10 (serving size: about 2/3 cup)
Photo: Brian Woodcock; Styling: Paige Hicks

How to Make It

Melt butter in a large Dutch oven over medium-low heat. Add onion; cook 8 minutes. Add garlic; cook 4 minutes, stirring occasionally. Increase heat to medium-high. Add rices and thyme; cook 1 minute, stirring frequently. Stir in stock, salt, pepper, and bay leaves; bring to a boil. Reduce heat to low, cover, and simmer 1 hour or until rice is tender (do not stir). Remove pan from heat; let stand 10 minutes. Remove bay leaves; discard. Fluff rice mixture with a fork. Gently stir in parsley.

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