Solo Sweet Onion Rice

"A solo side dish of moist, and flavorful rice. Substituting 1/4 teaspoon of your favorite curry powder in place of the garlic will give the rice a rich glow and a more subtle flavor. Cooking is a Creative Sport."
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Juju Bee photo by Juju Bee
Ready In:


  • 2 tablespoons olive oil (optional)
  • 1 clove garlic, diced
  • 13 cup onion, diced
  • 13 cup uncooked rice (, not instant)
  • 23 cup chicken stock


  • Heat the olive oil in a small sauce pan that has a tight fitting cover.
  • Add garlic and onion, and stir until the onion becomes transparent, but stop before the garlic starts to turn brown.
  • Add rice and continue to sir until all the grains are coated in the olive oil.
  • Add the chicken stock, lower the heat to barely on, and cover with a tight fitting lid.
  • Keep pan over the low heat for exactly 15 minutes.
  • Remove from the heat but Do NOT peek, and let the pan sit for another 10 minutes.

Questions & Replies

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  1. All in all, a good recipe. My only problem was that my rice was not completely was still a little hard. Could be that my lid did not fit tightly enough as the recipe calls for. It was the perfect size serving for one, very simple to make, and I did eat every bit. It is very flavorful for the mimimal amount of ingredients. I will make it again and cook it a bit longer, maybe 20 minutes, to cook my rice. I'll keep it in my Zaar cookbook. Thanks!
  2. The flavor in this is great, but I had to add broth because it kept getting burned.
  3. I'm sorry, but this was a disaster. Two and a half hours later, the rice was tolerable. Admittedly, I have an electric stove, but STILL. And there was NO flavor. By the time I got done adding basil, salt, pepper, more garlic powder, we ate it. But we won't be doing this again. Thanks for posting, but ...
  4. I really liked this! I also had to cook my rice for 20 minutes rather than the 15 to get it cooked through, but it was really worth the wait! This is a great side dish to go with a main course that might already have an array of flavors going - it's a great take on basic white rice.
  5. I really like the flavor of this rice. I changed the serving size to make enough for 6 people. It seemed a little bit too oily (called for 3/4 c. oil when I changed the serving size to 6), so if I make that much again, I'd probably cut back on the oil to 1/2 cup and see how it goes. The flavor was delicate. I used sweet Vidalia onions and it was very tasty. I made it to go with stir fry veggies (in simple soy sauce) and marinated chicken breast (sweet marinade). My small kids enjoyed the rice all by itself! I'll be keeping this in my cookbook. Thanks for the recipe!


Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
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