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Ingredients

* 2 teaspoons extra-virgin olive oil
* 1 small onion, chopped
* 1 cup long-grain rice
* 2 cups reduced-sodium chicken broth

Directions

Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add rice and cook, stirring, for 1 minute. Add broth and bring to a boil. Cover tightly and reduce heat to low. Cook until rice is tender and water is absorbed, 15 to 20 minutes. (Don’t peek.) Fluff with a fork, cover and let stand for 5 minutes.

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