Rice with Onions, Garlic, and Herbs

• 1 large onion, peeled and cut into chunks
• 6 to 10 garlic cloves, peeled
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh basil or cilantro leaves
• 3 tablespoons corn, grapeseed, or other neutral oil
• 2 cups long-grain rice
• Salt and black pepper to taste
• 3 cups chicken stock, preferably homemade (page 160), or water

1. Combine the first 4 ingredients in a food processor and puree.
2. Put the oil in a 6- or 8-cup saucepan with a lid over medium heat.
3. A minute later, add the rice and cook, stirring occasionally, until it glistens, just a couple of minutes.
4. Stir in all but a tablespoon of the onion mixture and some salt and pepper and cook for a minute or two, stirring.
5. Add the stock, bring to a boil, and cover; turn the heat to medium-low and cook until the liquid is absorbed, 15 to 20 minutes.
6. Stir in the reserved onion mixture and serve immediately.

onion, garlic, parsley, fresh basil, corn, longgrain rice, salt, chicken stock

Taken from www.epicurious.com/recipes/food/views/rice-with-onions-garlic-and-herbs-385843 (may not work)