- 1 tablespoon olive oil
- 2 cups chopped yellow onions
- 2 teaspoons salt
- 1/2 teaspoon cayenne
- 2 medium-size navel oranges, peeled, white pith removed, and chopped, with their juice (about 1 1/2 cups)
- 3 bay leaves
- 1 pound long-grain rice (about 2 cups)
- 4 cups water
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley leaves
- In a large saucepan over medium-high heat, heat the olive oil. Add the onions, salt, and cayenne and cook, stirring, for 4 minutes. Add the oranges and their juice, the bay leaves, and rice and cook, stirring, for 2 minutes. Add the water and bring to a boil, then reduce the heat to medium-low, cover, and cook until all the water is absorbed, about 20 minutes. Remove the bay leaves and let stand with the lid on for 10 minutes before serving.
- Remove from the heat, add the green onions and parsley, and stir gently to mix.
- To carve, cut each bird lengthwise, in half, then cut out the backbone.
- To serve, arrange an equal portion of the rice in the center of each serving plate, put half a squab on top of the rice, and then drizzle with about 2 tablespoons of the sauce.