|Olive oil||6 Tablespoon|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Long grain rice||2 Cup (32 tbs), uncooked|
|Chicken broth||4 Cup (64 tbs), seasoned|
|Salt||1 1⁄2 Teaspoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Heat oil in a large heavy skillet having a heat-resistant handle.
Add onion and rice; cook over low heat 3 minutes, or until rice is golden.
Add chicken broth and salt; cover tightly.
Bake at 375Â°F 35 to 40 minutes.
Remove from oven; fluff rice with a fork and stir in cheese.