1 onion, finely chopped

2 tablespoons (30 ml) butter

1 cup (250 ml) parboiled long-grain white rice

1 3/4 cups (430 ml) chicken broth

Salt and pepper

In a saucepan, lightly brown the onion in the butter over medium heat. Season with salt and pepper. Add the rice and cook for about 5 minutes, stirring constantly.

Add the broth and bring to a boil. Cover and simmer for about 18 minutes or until the liquid is absorbed. Remove from the heat. Stir and let rest for 5 minutes, covered. Adjust the seasoning.

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