Solo Sweet Onion Rice

Solo Sweet Onion Rice

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Servings: 1
  • About This Recipe

    “A solo side dish of moist, and flavorful rice. Substituting 1/4 teaspoon of your favorite curry powder in place of the garlic will give the rice a rich glow and a more subtle flavor. Cooking is a Creative Sport.”


  • 2tablespoonsolive oil(optional)
  • 1clovegarlic, diced
  • 1/3 cuponion, diced
  • 1/3 cupuncooked rice( , not instant)
  • 2/3 cupchicken stock
  • Directions

  • Heat the olive oil in a small sauce pan that has a tight fitting cover.
  • Add garlic and onion, and stir until the onion becomes transparent, but stop before the garlic starts to turn brown.
  • Add rice and continue to sir until all the grains are coated in the olive oil.
  • Add the chicken stock, lower the heat to barely on, and cover with a tight fitting lid.
  • Keep pan over the low heat for exactly 15 minutes.
  • Remove from the heat but Do NOT peek, and let the pan sit for another 10 minutes.
  • Reviews

  • “All in all, a good recipe.My only problem was that my rice was not completely was still a little hard.Could be that my lid did not fit tightly enough as the recipe calls for.It was the perfect size serving for one, very simple to make, and I did eat every bit.It is very flavorful for the mimimal amount of ingredients.I will make it again and cook it a bit longer, maybe 20 minutes, to cook my rice. I’ll keep it in my Zaar cookbook.Thanks!”

  • “The flavor in this is great, but I had to add broth because it kept getting burned.”

  • “I’m sorry, but this was a disaster.Two and a half hours later, the rice was tolerable.Admittedly, I have an electric stove, but STILL.And there was NO flavor.By the time I got done adding basil, salt, pepper, more garlic powder, we ate it.But we won’t be doing this again.Thanks for posting, but …”

  • “I really liked this!I also had to cook my rice for 20 minutes rather than the 15 to get it cooked through, but it was really worth the wait! This is a great side dish to go with a main course that might already have an array of flavors going – it’s a great take on basic white rice.”

  • “I really like the flavor of this rice. I changed the serving size to make enough for 6 people. It seemed a little bit too oily (called for 3/4 c. oil when I changed the serving size to 6), so if I make that much again, I’d probably cut back on the oil to 1/2 cup and see how it goes. The flavor was delicate. I used sweet Vidalia onions and it was very tasty. I made it to go with stir fry veggies (in simple soy sauce) and marinated chicken breast (sweet marinade). My small kids enjoyed the rice all by itself! I’ll be keeping this in my cookbook. Thanks for the recipe!”

  • “Excellant dish. Wife loves it and so do I, will gladly make this again Brother William”

  • “This is a lovely rice that will compliment it’s plate partners. It cooked fine for me but I never measure rice and water and it always seems to work. I made this to go with Recipe #204413 and it did so beautifully. I used sweet onions and veggie broth.Yumm.”

  • “Very nice, lightly seasoned rice.I increased the recipe to 2 servings.It was a very nice accompaniment to Polynesian Kabobs (recipe#97316) and Broccoli With East-West Sauce (recipe #124388).Thanks for a simple recipe.”

  • “After reading the other review, I decided to make my own measurments. I used the same ingredients, but two cups of chicken stock, and one cup of rice. It was very flavorful, and simple.”