• 1 tablespoon vegetable oil

  • 1 red onion, chopped

  • 1 cup long-grain white rice

  • 1 teaspoon ground black pepper


  • Heat the oil in a saucepan over medium heat.

  • Stir in the onion, and cook until almost tender.

  • Stir in rice, and continue cooking until coated with oil.

  • When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth.

  • Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.