Arroz Con Cebolla(Onion Rice) - cooking recipe

Ingredients

2 c. rice
3 Tbsp. olive oil
2 medium onions, peeled and coarsely chopped
1 clove garlic, peeled and finely minced
water to cover rice
1 chicken bouillon cube or 1 can consomme
1 bay leaf
salt and ground black pepper to taste
1 can or envelope onion soup

Preparation

Wash rice at least 3 times and drain.
Heat oil in a heavy kettle or pot and saute onions and garlic over moderate heat until onions are translucent (about 3 to 4 minutes).
Add rice and cook, stirring, until grains are opaque (about 3 minutes).
Add water until it covers rice by 1/4 to 1/2-inch.
Add bouillon, bay leaf, salt and pepper.
Stir to combine.
Boil on moderate-high heat, uncovered, until water is absorbed (5 to 8 minutes).
Cover and cook on low heat for 15 minutes.
Remove bay leaf and fluff rice with a fork.