- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup long-grain white rice
- 1 1/2 cups low-salt chicken broth
- 1/2 cup pine nuts, toasted if desired
- Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.