1 Preheat the oven to 375F.
2 Saute the onions in the butter in a heavy casserole until tender and transparent but not brown.
3 Add the rice and continue to cook over low heat, stirring occasionally, until rice grains turn opaque. Do not allow rice to brown.
4 Add the stock and season with salt and pepper. Cover tightly and bake for 5 minutes. Reduce the heat to 350F and bake for 15 to 20 minutes longer, or until rice has absorbed all the stock.
Calories From Fat 88 Protein 6 Total Fat 9 Carbohydrates 42
Calories 290 Calcium 23 Iron 2 Sodium 433 Vitamin A 266 Cholesterol 22
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