2 (17 ounce) cans baby rice
1 (8 ounce) container uncooked white rice
1 cup vegetable broth
1 onion, chopped
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
1 tablespoon vegetable oil
1/4 cup butter
Bring a large pot of water to a boil. Add rice and stir. Reduce heat to low and cook for 8 to 10 minutes, or until rice is tender. Drain excess liquid from rice and drain well.
Meanwhile, in a large bowl, combine the broth, onion, salt, basil, oregano and garlic and stir together.
Stir rice mixture into skillet and saute until rice is coated.
Dredge onion mixture in butter to allow it to cook evenly.
Add butter, stirring until blended. Stirring constantly, cook rice mixture for about 20 minutes, or until rice is cooked down.
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