1. Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes. 2. Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer. 3. Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
