The next time you're thinking about rice for dinner as a side dish, think about Good Rice. It is exactly what the name implies. It was given to me by a Cuban lady in the 80's. This dish had a Spanish name that I have long forgotten. Being the creative person that I am I simply call it Good Rice. Good Rice is good and good with everything. How corny is that.
1 stick butter
4 cups chicken stock or broth
1/2 cup fresh basil, chopped
1/2 cup parsley, chopped
2 cups white long grain rice, uncooked
1 large onion, chopped
Salt to taste
Melt butter and saute onion until transparent. Add rice and stir constantly until it turns a caramel color. Add chicken broth/stock, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork.