1½ cups long grain white rice 2 tbsp unsalted butter 1 small onion, chopped fine 2¾ cups chicken broth
Put oven rack at middle position and heat oven to 350 degrees. Place rice in fine mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well.
Melt butter in dutch oven over medium heat. Add onion and cook until lightly browned, about 6 minutes. Stir in rice and cook stirring frequently until edges begin to turn translucent, about 2 minutes. Add broth and 1/2 tsp salt and bring to boil.
Cover and bake until liquid is absorbed and rice is tender, about 15 minutes. Let stand 10 minutes. Fluff with fork and season with salt. Serve