2 Tablespoons XVOO
½ Cup Spanish Onion, Medium Dice
1 Cup Carolina Gold Rice
2 Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Packet Goya Sazon Seasoning
Preheat oven to 400°F.
Heat XVOO in a 2-quart ovenproof saucepan over medium heat. Sauté onion with salt, pepper and Goya Sazon Seasoning until onion is translucent, stirring occasionally, for about 3 minutes.
Add rice and stir well to be sure each grain of rice is coated with the XVOO mixture. Stir in the hot stock. Bring the mixture to a full boil, cover and transfer the pan to the oven. Cook in the oven for 20 minutes. (You will know the rice is done when all of the liquid is absorbed and the grains of rice taste tender and not crunchy.) Remove from oven and let rest for ten minutes, then fluff with a fork before serving.