Preheat the oven to 350F.
Combine in an ovenproof skillet or casserole:
Cook, stirring, over medium heat until the onions are golden, about 5 minutes. Add:
Stir until well coated. Add:
Bring to a boil. Stir once, cover, and bake until the stock is absorbed and the rice is tender, about 25 minutes. Uncover and let stand for 5 minutes before serving.
Wine Pairing(s)
Marques de Caceres Reserve
Casa de la Ermita Monasterio de Santa Ana
Conde de Valdemar Rioja Reserva
Loriñon Rioja Reserva
Pagos de Eguren Tempranillo
Aragonesas Crucillon
Alejandro Fernandez Tinto Pesquera
La Tunella Refosco
Marques de Riscal Gran Reserva
Lenda Pondal Monterrei
Calories From Fat 10 Protein 6 Total Fat 1 Carbohydrates 42
Calories 206 Dietary Fiber 1 Calcium 28 Iron 2 Sodium 339 Vitamin A 582
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