2-1/2 tablespoons butter
1-1/2 tablespoons finely chopped onion
1 cup long-grained rice
2 drops hot sauce (I used Habenero)
1-1/2 cups chicken broth
1/2 bay leaf
salt and pepper to taste
Preheat oven to 425 F. In a heavy saucepan, melt butter and saute onions until soft. Add rice and stir 30 seconds. Add chicken broth, Tabasco sauce, bay leaf and salt and pepper to taste. Bring to a boil. Transfer everything to an ovenproof casserole dish, cover and bake in oven for 20 minutes. When done, fluff rice with a fork.
Serves 4 as a side dish.