Recipe courtesy of Food Network Kitchen
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Yield:
2 servings
Level:
Easy

Ingredients

Directions

Heat oil in a saucepan over medium heat. Cook onion until tender and stir in rice. Mix rice to coat and pour in chicken stock. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove from heat and let stand 5 minutes. Serve hot.

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