1. Melt butter in large saucepan over medium-high heat. Add onion and 3/4 teaspoon salt and cook until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
2. Stir in broth and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Keep covered and remove from heat. Let stand for 10 minutes. Fluff rice with fork. Season with salt and pepper to taste. Serve.
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|Serving Size: 1 Serving (814g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1015 (60%)|
|Amt Per Serving||% DV|
|Total Fat 112.8g||150 %|
|Saturated Fat 35.3g||176 %|
|Monounsaturated Fat 45.4g|
|Polyunsanturated Fat 22.7g|
|Cholesterol 540.4mg||166 %|
|Sodium 504.8mg||17 %|
|Potassium 1382.8mg||36 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 25.9g|
|Protein 131.1g||187 %|
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Calories per serving: 1682
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