This may be our favorite side dish, at least one with rice. We love the flavor, and its versatility. It goes well with all sorts of different types of foods - Italian, Mexican, whatever. You could probably add some steamed veggies or something else on the side and have a very tasty and healthy dish. Here's a link to the recipe from All Recipes.
I also like it because it's fairly simple. All it has is five ingredients:
1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth
Now, heat some oil in a saucepan and add the chopped onion when it's hot.
You have to heat the onion in the oil until it's almost tender and then add the rice. Not sure what exactly that looks like but this is about the point I take it to:
I suppose when the onion turns a soft purple color is when it's tender. Anyway, cover the rice with oil, so just stir it and stir it and keep stirring it. Well, maybe not that much but just stir it up a little every now and then. When the rice is all coated with the oil and it starts to brown, add the pepper and then the chicken broth. The broth is what gives it flavor as well. I made it with water once (ran out of broth) and it tasted very bland. Then, bring it to a boil:
Once it's boiling and bubbly, turn heat to low, cover and let it sit on low for 20 minutes.
It's very good, trust me. The only thing that's kinda strange is the leftovers... if there are leftovers. The onions turn a strange color, like an off-purple. But once you heat it up, it looks like this. Nothing big really, it doesn't change the flavor at all. Overall, this dish is my wife's favorite rice dish and I love it because of its simplicity.