6 Servings 40 min Cook
2 Tbsp Butter
1 Cup, chopped Onions
1 Cup White Rice
2 Cup Chicken Broth
1 Dash Salt
Preheat an oven to 375 degrees F (190 degrees C).
Prepare a 1 quart baking dish with butter.
Melt the butter in a large skillet over medium-high heat.
Fry the onion in the butter until translucent, 3 to 5 minutes.
Stir in the rice; cook until the rice is slightly golden.
Pour in the chicken broth.
Season with the salt.
Simmer another 5 minutes.
Transfer to the prepared dish.
Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes.
Fluff with a fork to serve.
