Ingredients
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth or 2 1/4 cups beef broth or 2 1/4 cups vegetable broth
- 1/4 teaspoon salt (or to taste)
- 2 tablespoons butter
- 1/2 cup chopped yellow onion
- 1/4 cup chopped fresh parsley
Directions
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In a medium saucepan over medium-high heat, combine rice, broth, and salt; bring to a boil.
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Decrease heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes; remove from heat.
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Meanwhile, in a small skillet over medium heat, melt butter; add in onion; saute about 5 minutes, until tender.
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Stir sauteed onions into cooked rice; add in parsley and fluff with a fork before serving.