1 sweet onion, finely chopped
3 TBSP butter
1. In a large saute pan, melt butter & add onion & pepper. Cook until soft & onion is translucent. Add cilantro & salt & garlic powder, cook another minute. Add rice & brown. watch closely as not to burn.
2. Dissolve sugar into chicken stock. When completely dissolve, add to rice. Bring to a simmer, turn to low & cover. cook covered for 30 minutes. Fluff with fork.
Serve with these Sweet Lime Chile Enchiladas.