2 tbsp. olive oil
1 med. onion, thinly sliced
1 c. uncooked rice
2 c. chicken broth
1/4 c. grated cheddar or Parmesan cheese
Salt & pepper

In heavy oven proof pot with lid, heat oil and saute onions until just soft, about 1 minute. Add rice, salt, pepper to taste and cook, stirring, 3 minutes. Pour enough stock to cover rice by 1/2". Cover with round of waxed paper, put lid on pot and cook 25 to 30 minutes in preheated 375 degree oven or until stock is absorbed. Stir in cheese.