Arroz Con Cebolla(Onion Rice)

• 2 c. rice
• 3 Tbsp. olive oil
• 2 medium onions, peeled and coarsely chopped
• 1 clove garlic, peeled and finely minced
• water to cover rice
• 1 chicken bouillon cube or 1 can consomme
• 1 bay leaf
• salt and ground black pepper to taste
• 1 can or envelope onion soup

1. Wash rice at least 3 times and drain.
2. Heat oil in a heavy kettle or pot and saute onions and garlic over moderate heat until onions are translucent (about 3 to 4 minutes).
3. Add rice and cook, stirring, until grains are opaque (about 3 minutes).
4. Add water until it covers rice by 1/4 to 1/2-inch.
5. Add bouillon, bay leaf, salt and pepper.
6. Stir to combine.
7. Boil on moderate-high heat, uncovered, until water is absorbed (5 to 8 minutes).
8. Cover and cook on low heat for 15 minutes.
9. Remove bay leaf and fluff rice with a fork.

rice, olive oil, onions, clove garlic, water, chicken, bay leaf, salt, onion soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938704 (may not work)