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© Meredith Corporation. All rights reserved. Used with permission.
(2 1/2 cups)
Preheat oven to 425°F. Melt butter in an ovenproof pot with a heavy lid over medium heat. Add onion and cook until tender but not brown, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add rice and dried thyme; cook and stir about 1 minute more (the rice should be nicely coated with butter and starting to cook, but not yet brown). Add broth and bay leaf; stir to break up any clumps of rice. Bring to a boil.
Cover the pot tightly and transfer to the oven. Bake for 15 minutes. Remove from the oven and let stand, covered, for 5 minutes.
Remove and discard the bay leaf. Fluff the rice with a fork and serve immediately. Or let stand, covered, in a warm place (such as on an unheated back burner) for up to 20 minutes more. If desired, sprinkle with fresh thyme.