1 cup green onions, chopped
1 cup fresh parsley, minced
4 1/2 teaspoons olive oil
4 1/2 teaspoons butter
1 1/2 cups uncooked long grain rice
3 cups chicken broth or vegetable broth
1/8 teaspoon cayenne pepper
1 bay leaf
In a saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil.
Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.