| 1 | Preheat oven to 350 degrees. |
| 2 | Examine the rice for foreign objects, but do not wash. |
| 3 | Heat the olive oil in the bottom of a heavy casserole until it begins to bubble. |
| 4 | Add the onion and saute until translucent. |
| 5 | Add the rice and stir to coat well with oil before adding the bay leaf, sal t, pepper and the hot broth. |
| 6 | Quickly bring to a boil, place a tight fitting lid on the pot and place into the oven. |
| 7 | Cook the rice for 18 to 20 minutes before removing from the oven. |
| 8 | Stir in the butter and the chopped mint and serve. |
