This recipe goes with: Emily's Red Beans and Rice
Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.
Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.
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