1/3 c. onion, chopped
2 tbsp. butter
1 bay leaf
2 c. uncooked rice
3 c. chicken stock heated to boiling

Saute the onions in the butter with the bay leaf until the onions are transparent. Add the rice and toss to coat. Add the hot stock and bring to boil. Put the pan in a 400 degree oven for 17-18 minutes. Fluff with a fork before serving.