Reviewed: Jul. 20, 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.

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104 users found this review helpful

Reviewer:

Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

Reviewed: Aug. 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 ~

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102 users found this review helpful

Reviewer:

Crystal S

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

Reviewed: Mar. 7, 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.

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62 users found this review helpful

Reviewer:

HANNAH22

Cooking Level: Intermediate

Reviewed: 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.

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29 users found this review helpful

Reviewer:

leahnwells

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

Reviewed: Aug. 23, 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.

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28 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 6, 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.

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20 users found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

Reviewed: Aug. 29, 2001

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

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17 users found this review helpful

Reviewer:

IMAKEULOOKGD2

Reviewed: Oct. 27, 2000

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!

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10 users found this review helpful

Reviewer:

TMoore

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 22, 2009

This was really easy and the whole family enjoyed it. Thanks for sharing, I will make this again!

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9 users found this review helpful

Reviewer:

irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 11, 2002

I used two cups of rice, four of broth and only 1/2 teaspoon of pepper. Also sprinkled a little thyme. My family says it's the "ultimate". Of course I had leftovers, which were just as good the next day. Thankyou for this great recipe.

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9 users found this review helpful