Ingredients
- 2 tablespoons unsalted butter
- ½ cup orzo pasta
- ½ cup onion diced
- 2 cloves garlic minced
- ½ cup white rice uncooked
- 2 cups low-sodium chicken broth
Instructions
- In a skillet over medium-low heat, melt the butter. Add the orzo and cook, stirring frequently, until it turns a golden brown color.
- Mix in the diced onion with the orzo and continue to cook until the onion is translucent and soft.
- Add the minced garlic to the skillet and cook for 1 minute, just until fragrant, to avoid burning.
- Stir in the uncooked white rice and pour in the chicken broth. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low, cover the skillet, and let it simmer. Cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes.
- Remove the skillet from the heat and let it stand covered for 5 minutes to finish the cooking process with residual heat.
- Fluff the rice pilaf with a fork to separate the grains before serving, ensuring a light and fluffy texture. Serve immediately.
