Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
1 small onion, chopped
1 cup long-grain rice
2 cups reduced-sodium chicken broth
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.
208 calories;4 g fat(1 g sat); 3 g fiber; 38 g carbohydrates; 6 g protein; 13 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 0 IU vitamin A; 2 mg vitamin C; 20 mg calcium; 1 mg iron; 286 mg sodium; 194 mg potassium