Lemon-Pepper Cantonese Jeweled Pilaf

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 jeweled pilaf and let it lemon-pepper, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Plate it up while hot and pass extra at the table.