"Dear Abby's Infallible Rice" Recipe

I get so many comments about the recipes I post on my blog. As I've shared with you, I only post what I know to be easy, tried-and-true winning recipes that are as tasty as they are easy. So today, I thought I'd share one I'm making as a side dish for supper tonight.

As I mentioned previously this week, our son is home this week on spring break. As usual when he’s home, I ask what he wants me to cook for him. One of his favorite meals and one of the ones he's requested this week is Poppy Seed Chicken.

I like to serve Poppy Seed Chicken with hot rice as one of its side dishes. I get lots of requests for the rice, so I thought I’d share it here. The recipe is actually from a little booklet I ordered from a Dear Abby newspaper column years ago as a young bride. The booklet is called “Dear Abby’s Favorite Recipes.” Because my boys love rice, I always double the recipe. (I don't double the onion, however. My boys aren't huge onion fans, so I adjust accordingly.)

ABBY’S INFALLIBLE RICE

1 medium onion, minced
2 tablespoons butter
1 cup long-grain, raw white rice
2 cups chicken broth (hot)
1/2 tsp. salt (my addition)

Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in 350 degree oven for 20 minutes.

And that's it!

Notes:
1. If your rice has too much liquid after 20 minutes, recover tightly and bake a little longer. Check every 3-4 minutes, as it will absorb the liquid quickly.
2. If you are making this as a supper swap dish to share with friends, leave a small amount of liquid in the rice. Cover tightly after you remove from the oven (and when transporting), and the liquid will be absorbed yet the rice won’t become sticky.

I hope you enjoy this recipe! I think it’s the best, most flavorful rice recipe I’ve made.