Simple and versatile rice side dish that everyone loves!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

140.8 calories; 2.4 g protein; 26.6 g carbohydrates; 0 mg cholesterol; 2.4 mg sodium. Full Nutrition

Reviews (348)

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Most helpful positive review

Rating: 4 stars
08/13/2011
As I started to make this recipe I realized I didn't have onions on hand. After looking through the cupboard I narrowed down the choices to an envelope of Liptons dried soup mix and a can of French Onion Soup. FOS won out.... Pureed the onions in the soup and then added chicken broth to make up the difference in liquid. Wonderful with substitutions Read More
(159)

Most helpful critical review

Rating: 3 stars
08/24/2009
This was pleasant and subtle - I'd call it a nice, basic "recipe" for beginner cooks. Still, it is only rice, cooked in broth rather than water, with onions added. I would strongly suggest against the full amount of pepper called for and simply add it to taste. Great to serve as support for a stronger main dish, where you wouldn't want flavors to compete. Read More
(46)
473 Ratings
  • 5 star values: 252
  • 4 star values: 136
  • 3 star values: 65
  • 2 star values: 12
  • 1 star values: 8
Rating: 4 stars
08/13/2011
As I started to make this recipe I realized I didn't have onions on hand. After looking through the cupboard I narrowed down the choices to an envelope of Liptons dried soup mix and a can of French Onion Soup. FOS won out.... Pureed the onions in the soup and then added chicken broth to make up the difference in liquid. Wonderful with substitutions Read More
(159)
Rating: 5 stars
12/11/2008
This will be going into our regular meal rotation! I used a yellow onion (all I had - I rarely buy red) and sauteed it in half butter half olive oil and cut back on the pepper to 1/4-1/2 tsp (I just grind it in). Delicious! It's a very flexible recipe provided you stay within the 1:2 rice:water ratio. We also like to add a bit of minced garlic just before adding the broth. Editing to add sometimes it takes a little longer than 20 minutes (I find it takes 25-30). Using equal portions of onion and rice (ie. 1 cup of raw onion 1 cup of uncooked rice) seems to offer the perfect ratio (for us). Also very good if you let the onions turn translucent prior to adding the rice so they brown a bit while you "toast" the rice. Read More
(137)
Rating: 5 stars
03/07/2006
Our whole family loved this! I used olive oil instead of butter for sauteeing and added a clove of minced garlic to the onion, which was yellow. Basmati rice worked well for this, and I browned it with the oil and onion for a few minutes. I added parsley, thyme, and basil and increased the broth to 2 cups. Just a few grinds of pepper was all it needed. Try grating in a few baby carrots to give it a nice color. I'll make this again, probably adding almonds or pecans. Read More
(92)
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Rating: 3 stars
08/24/2009
This was pleasant and subtle - I'd call it a nice, basic "recipe" for beginner cooks. Still, it is only rice, cooked in broth rather than water, with onions added. I would strongly suggest against the full amount of pepper called for and simply add it to taste. Great to serve as support for a stronger main dish, where you wouldn't want flavors to compete. Read More
(46)
Rating: 5 stars
04/27/2005
Awesome! I used 1/2 package dry onion soup mix along with the chicken broth. I only had plain onion on hand so I used one small one chopped. I loved this rice! My husband like it too. Read More
(34)
Rating: 4 stars
09/06/2005
This was good. I didn't realize that I had no chicken broth in the house so I had to use a can of condensed beef broth mixed with water to make 2 cups. I loved the onions and might even add more next time. I used fresh ground pepper and don't think I put a whole teaspoon in. It was still a little too peppery. I used brown rice and just increased the simmer time to 50 minutes. Read More
(23)
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Rating: 5 stars
07/24/2003
Excellent blend of onion pepper & rice. A taste thrill!!! My husband said SAVE THIS ONE FOR COMPANY. Read More
(20)
Rating: 5 stars
06/27/2013
I get compliments every time I make this. I use vegetable broth since I don't eat chicken. Only one note keep a little extra broth to hand I found the rice nearly dry after 20 minutes. Read More
(16)
Rating: 4 stars
07/15/2013
This is a really good and simple side dish. Like another said add pepper to taste but other than that great as written but also goes well with yellow onions. Read More
(16)