3 tablespoons unsalted butter
2 tablespoons olive oil
1 bunch leeks, bottom part only, split & cleaned, finely minced
1-2 cloves minced garlic
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cups long grain rice
3 cups low-sodium chicken or vegetable broth
Melt the butter and olive oil in a hot skillet over medium low heat.
Add the leeks and garlic and season with the salt and pepper; cook until the leeks are soft, about 5 minutes.
Add the rice and stir until coated with the butter and olive oil. Increase the heat to medium-high.
Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Stir in the broth and bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender.
Remove from heat and let steam, covered, for 5 minutes.
Fluff the rice with a fork and serve.