Ingredients
1 tablespoon butter
1 small onion, chopped
Coarse salt and ground pepper
1 1/2 cups canned reduced-sodium chicken broth
1 cup long-grain white rice
2 sprigs fresh thyme, or 1/2 teaspoon dried
Preparation
In a medium saucepan, melt butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is golden, 8 to 9 minutes. Add broth, and bring to a boil. Stir in rice and thyme.
Reduce to a simmer; cover, and cook until rice is just tender, 15 to 17 minutes. Let stand 5 minutes; fluff with a fork.
