Caramelized Onion Rice

I made some very simple chicken kabobs and had some onion bits and pieces left over, so I decided to make some rice to go along side it. This is all stuff I had on hand (I just got back from World Market which is why I had the garlic and basil oil on hand) and this is definitely a one off from plain white rice. And I promise it's not too oily! Enjoy!

• Ready In: 25 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1⁄4-1⁄2 cup onion, diced
• 1  teaspoon garlic oil, minced garlic will work just as well
• 1  teaspoon  basil oil
• 1  teaspoon extra virgin olive oil
• 1  cup  jasmine rice
• 1 1⁄2 cups chicken broth, I like Rachel Ray's Stock in a Box
•  salt and pepper

Directions

1. Heat extra virgin olive oil in a pot on medium/high heat. Add diced onions and stir. Cover and let them cook for 1-2 minutes, stir, and cover and let them cook for another 1-2 minutes, just until they turn brown.
2. Add rice, garlic oil, basil oil, and salt and pepper and stir until well combined.
3. Add chicken broth, stir, bring to a boil (should be fairly quick), cover, turn down to low and let simmer for 15 minutes.
4. Turn burner off and let rest for 5-10 minutes without taking the lid off. When done, stir/fluff and serve.