Ingredients
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2 cups long grain rice, rinsed
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1/2 onion, finely chopped
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1 cup chicken stock
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3 cups water
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olive oil, enough to coat pan for the onions
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salt, pinch
Directions
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1
Done
|
Place finely chopped onions in medium saucepan over low-medium heat with a little olive oil. |
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2
Done
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Saute until the onions are translucent, about 5 minutes. Add rice and cook for another three minutes. |
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3
Done
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Add water and chicken stock, and a pinch of salt to saucepan and increase to medium heat. |
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4
Done
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When the liquids begin to bubble, reduce heat to simmer, cover saucepan and simmer for 15-18 minutes. |
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5
Done
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Remove from heat and fluff rice with fork. |
