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READY IN 40 mins

Onion Rice

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"Simple and versatile rice side dish that everyone loves!" — Denyse

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Original recipe makes 6 servings Change Servings

1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice

1 teaspoon ground black pepper
2 cups chicken broth

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Directions

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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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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 ~

—Crystal S

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Most Helpful Critical Review

Aug 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.

—naples34102

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404 Ratings

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Dec 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.

—Faith

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Mar 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.

—HANNAH22

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Apr 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.

—leahnwells

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Sep 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.

—What a Dish!

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Jul 24, 2003

Excellent blend of onion, pepper & rice. A taste thrill!!! My husband said SAVE THIS ONE FOR COMPANY.

—IMAKEULOOKGD2

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Dec 03, 2003

This was SO surprisingly good! My friend and I were looking for a simple rice side dish that we could make from ingredients we had in the house and voila! This served right up and we love it! It's so deceptively simple; it has great taste and is a perfect complement to any meal! Kudos Denyse! Thanks!

—TMoore

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Nutrition

Calories
141 kcal
7%

Carbohydrates
26.6 g
9%

Cholesterol
0 mg
0%

Fat
2.5 g
4%

Fiber
0.8 g
3%

Protein
2.4 g
5%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Onion Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 141
** Calories from Fat: 23

% Daily Value *
** Total Fat 2.5g 4 %
** Saturated Fat 0.4g 2 %
** Cholesterol 0mg 0 %
** Sodium 2mg < 1 %
** Potassium 67mg 2 %
** Total Carbohydrates 26.6g 9 %
** Dietary Fiber 0.8g 3 %
** Protein 2.4g 5 %
** Sugars 0.8g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium 2 %
** Iron 15 %
** Thiamin 19 %
** Niacin 14 %
** Vitamin B6 5 %
** Magnesium 4 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.