Rice with Caramelized Onions Recipe

Ingredients

• 30 ml (2 tablespoons)olive oil
• 150 g (1 cup)onion, thinly sliced
• 1 clove, thinly slicedgarlic
• 370 g (2 cups)long-grain white rice
• 710 ml (3 cups)chicken or vegetable broth
• 4 g (1 teaspoon)sugar
• 5 g (1 teaspoon)salt

Instructions

1. 1

   Cook the onions

   Heat the olive oil in a medium pot over medium heat. Add the onion, salt, sugar and garlic, and cook for about 5 minutes, or until the onion is golden brown.

2. 2

   Coat the rice

   Add the rice and stir with a wooden spoon until the grains are well coated. Cook for 1 minute.

3. 3

   Add the broth

   Pour in the broth and bring it to a boil. Stir, then reduce the heat to low.

4. 4

   Simmer the rice

   Cover the pot and cook for about 20 minutes, or until the liquid has been absorbed and the rice is tender.

5. 5

   Rest before serving

   Remove the pot from the heat and leave the rice to rest for 5 minutes.

What is rice with caramelised onions?

Arroz is a familiar staple across Colombia, prepared in many ways and served alongside everyday meals. This version pairs plain long-grain rice with onions cooked until golden and gently sweet.

The method builds flavour in one pot: first the onion and garlic, then rice coated in the aromatic oil, followed by broth. That order gives the grains a savoury base without turning the dish into a complicated pilaf.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 8g protein, 80g carbs, 8g fat.

Most of the carbohydrates come from the white rice, while the olive oil supplies most of the fat and the broth and rice contribute some protein. Pair a serving with grilled fish or another protein and vegetables to make a more balanced plate.

The ingredients that matter

Onions: Slice them thinly so they soften and colour within the short cooking time. The teaspoon of sugar helps bring out their sweetness, but they should turn golden rather than dark and scorched.

Rice: Long-grain white rice is specified here and cooks into separate, tender grains. Keep the rice quantity and broth quantity as written for the intended texture.

Broth: Chicken broth gives the rice a savoury flavour, while vegetable broth makes the dish suitable for a meat-free meal. Either works with the same method.

Getting the onions golden

Keep the pot over medium heat and stir the onion mixture from time to time during its 5 minutes of cooking. If the garlic starts browning much faster than the onion, lower the heat to avoid a bitter taste.

The onions are ready when they are softened and golden brown. They will continue to flavour the rice as it simmers.

Coating and simmering the rice

Coating: Stir the rice for 1 minute so the grains pick up the oil and onion mixture. This brief step distributes flavour before the broth goes in.

Simmering: Once the broth has come to a boil, reduce the heat to low and cover the pot. Keep the lid on while the rice cooks for about 20 minutes, checking near the end for absorbed liquid and tender grains.

Resting for the right texture

After cooking, take the pot off the heat and leave it covered for 5 minutes. This rest gives the rice time to settle after the liquid has been absorbed.

Fluff gently before serving, taking care not to mash the soft onions or break up the grains.

What to serve it with

This rice is intended as an accompaniment and goes well with grilled meat or fish. Its lightly sweet onion flavour also fits alongside simply cooked vegetables.

For a more complete plate, pair it with a protein and a fresh or cooked vegetable side. Serve it hot while the grains are tender and fragrant.

Recipe notes & tips

• Slice the onion thinly so it softens evenly in the brief cooking time.
• Measure the broth before starting so it is ready when the rice has been coated.
• Use a pot with a close-fitting lid to keep steam in during simmering.
• Reduce the heat promptly after the broth boils to prevent the bottom catching.
• Let the rice rest for the full 5 minutes before fluffing and serving.

Variations

• Vegetable broth: Use vegetable broth for a meat-free version.
• Chicken broth: Choose chicken broth for a deeper savoury flavour.
• Extra onion: Add more thinly sliced onion if you want a stronger onion presence.
• Fresh herbs: Fold in chopped parsley just before serving for a fresh finish.
• Grilled pairing: Serve with grilled fish or meat as a simple main-meal side.

Common mistakes to avoid

• Dark onions: Lower the heat if they colour too quickly, as scorched onion and garlic can taste bitter.
• Skipping the coating: Stir the rice in the onion mixture for the full minute so the grains are evenly coated.
• Lifting the lid often: Keep the pot covered during simmering so the rice cooks in the steam.
• High simmer: Reduce the heat to low after the broth boils to help prevent scorching.
• Serving straight away: Rest the rice off the heat for 5 minutes so it can settle before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions