Recipe by Lori Ross

1 cup Uncle Ben's converted rice -- my favorite for every day
1½ cups chicken broth, water, or other stock  
1 tsp each salt and pepper
1 Tbsp butter or olive oil
1 large onion, sliced

This is the best long-grain white-rice dish I've ever tasted. It's simple and
delicious, especially with roast chicken or grilled steaks. Serves 4. Preheat
oven to 350 degrees. In an oven-proof casserole, mix rice with cold
liquid, add salt, pepper, and butter or oil. Top with thin sliced onions
and cook one hour. Let stand covered for 5 minutes before serving.

Option: After rice has finished cooking, add any of the following ingredients
and let stand 5 minutes before serving.
1 cup scallions chopped
2 Tbsps lemon juice, lime  juice or orange juice in addition to liquid
¼ cup of dried raisins, currants, apricots, cherries or cranberries  
¼ cup chopped nuts (almonds, pine nuts, pecans)
¼ cup chopped parsley, dill, thyme, rosemary, mint, spinach or other fresh
chopped green or herb
1/2 cup grated Parmesan cheese    
1 tsp lemon zest    
1 cup chopped tomatoes