Classic Mexican Rice
Vegetables / All Seasons / Rick Bayliss / Serves: 6

1 diced large white onion
2 tablespoons vegetable or olive oil
2 cups rice, preferably medium grain
2+1/2 cups chicken broth or water
1+1/2 teaspoons salt


Fry the onion with the raw rice for 5 minutes, then add 2+1/2 cups of chicken broth and salt.
Bring to a boil, stir once, scrape down any rice kernels clinging to the sides of the pan, cover tightly and bake for 25 minutes in a 180c oven.
Uncover and bite into a grain of rice.
It should be nearly cooked through.
If the rice is just about ready, re-cover and let stand out of the oven for 5 to 10 minutes longer to complete the cooking.
If the rice seems far from done, re-cover and continue baking for 5 minutes or so, retest, then let stand out of the oven for a few more minutes.