Simple, yet tastier than plain rice. Great option when you're looking for a side dish.
Melt butter in a large skillet over medium heat.
Add the onion, celery and carrots and saute until they start to soften, about 4 minutes.
Add the wine (or broth), stir and cook until the liquid has reduced by about half.
Add the bay leaf, the rice, the broth and salt and pepper to taste.
Reduce the heat to low, cover the pot and let the rice simmer for 18-20 minutes, until the liquid has absorbed and the rice is perfectly cooked.
Turn off the heat and with a fork, lightly fluff the rice. Remove the bay leaf.
Sprinkle with minced fresh parsley, if desired, and serve.
You may want to use less broth. Start out with less than the 2 cups called for and add more if needed. Otherwise, the rice will be cooked but there will be too much liquid.
Also, I don't use white rice when I make this. I've been using Gourmet House Wild Rice Garden Blend, which adds a few more vegetables. I couldn't find this at the grocery store recently, so I may have to try some other wild rice/brown rice blend.
Original recipe from Pioneer Woman Cooks Dinnertime cookbook