Sichuan Jeweled Pilaf Pot

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 garlic in a little butter until translucent.
3. Add the jeweled pilaf and let it skillet, undisturbed, so it takes on real color before you stir.
4. Fold in the baby spinach and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Plate it up while hot and pass extra at the table.