Honey-Glazed Piedmont Rice and Beans

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the rice and beans and let it honey-glazed, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.