Ingredients:
1 tablespoon butter or 1 tablespoon olive oil
1/2 cup chopped onions
1 cup long-grain white rice
2 cups chicken stock or 2 cups vegetable stock
salt, to taste
fresh ground black pepper, to taste
Directions:
Preheat oven to 350 F.
In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
Add chopped onions and cook 3 to 5 minutes, stirring until softened.
Add rice and stir until well coated.
Add chicken or vegetable stock, salt and pepper to taste.
Bring to a boil.
Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
Let stand, covered for 5 minutes before serving.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.