I know there are lots of people that love plain steamed white rice. I'm just not one of them. My rice has to be flavored up a little bit, and that's why I love a simple pilaf. To tell the truth I also want some gravy over it. It doesn't matter to me if it's chicken, beef, pork or out of a jar.
Maybe I don't even like rice because I'm covering it up with everything I can find. This really is good.
1 1/2 cups regular rice
1/4 cup finely chopped onion
3 tablespoons butter
1 13 3/4-ounce can chicken broth
1 cup water
1/2 teaspoon salt
In a 10-inch skillet cook the rice and finely chopped onion in butter till the rice is golden, stirring frequently. Stir in the chicken broth, water, and salt. Bring to boiling; reduce heat. Cover and simmer till the rice is tender, about 15-20 minutes. Fluff with a fork.