2-3 tablespoons butter, oil or bacon fat
1/2 cup chopped onion
Optional: diced red or green pepper, minced garlic
Optional: minced fresh herbs
Optional: diced, cooked vegetables
1 cup long grain white rice
1-3/4 cups liquid: water, chicken stock or vegetable stock, or a combination
Heat the fat in a medium saucepan with a tight fitting lid. Sauté the onion and any other raw vegetables (if using) until the onion is soft and translucent. Add the rice and stir to coat with the fat.
Add the liquid and a half–teaspoon of salt (a teaspoon, if you’re using water). Bring just to a boil, then reduce the heat as low as it can get and cover the pan. Cook 15 minutes. The liquid should be almost completely gone and rice should be tender but not gummy.
At this point, stir in herbs, frozen thawed peas or other cooked diced vegetables. Cover pan again and let rest for another 15 minutes.