INGREDIENTS

  • 2 tablespoons butter
  • 1 small onion , finely chopped
  • 1 1/2 cups rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups chicken stock, warmed
  • 1/4 cup parsley , chopped

DIRECTIONS

  1. Melt butter in saucepan and cook onion over medium heat until golden.
  2. Stir in rice and cook for 1 minute.
  3. Season with salt and pepper.
  4. Stir in chicken stock and bring to a boil.
  5. Cover and turn heat down to low.
  6. Simmer gently for 20 minutes.
  7. Fluff rice with a fork and stir in parsley.