1 sm. onion, chopped
1 clove garlic, finely chopped
1 tbsp. sesame or vegetable oil
1 3/4 c. water
1 c. uncooked long grain white rice
1 1/2 tsp. instant chicken bouillon
1 med. tomato, finely chopped
1/2 c. sliced green onion
1 to 2 tbsp. chopped fresh parsley or cilantro
2 tbsp. toasted sesame seeds

In large saucepan over medium heat, cook onion and garlic in oil until tender. Add water, rice and bouillon. Bring to boil. Stir. Reduce heat. Simmer, covered, 15 to 20 minutes until rice is tender and liquid is absorbed. Stir in tomato, green onion and parsley. Let stand, covered, 5 minutes. Stir. Garnish with sesame seeds.

Makes 4 to 6 servings: 188 calories, 4.1 g protein, 4.2 g fat, 33.3 g carbohydrate, 1.5 g dietary fiber, no cholesterol and 551 mg sodium each, based on 6 servings.

Tips: For regular milled medium grain white rice, use 1 1/2 cups water and cook 15 to 20 minutes. For parboiled rice, use 2 cups water and cook 20 to 25 minutes. For brown rice, use 2 cups water and cook 45 to 50 minutes.