Rice Pilaf / Mexican rice like they had at el comal

1 cup white rice

1 tablespoon extra-virgin olive oil or butter

1 medium yellow onion, diced (can add celery as well)

1/2 teaspoon fine salt

1 3/4 cups chicken broth

Paprika

1. Cook the onion: Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the onion is translucent and soft.

2. Toast the rice: Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.

3. Add the broth and boil: Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Bring to a boil.

4. Cover and cook: As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting the lid for 15 to 18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.

5. Steam the rice: Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes.

Fluff and serve: Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve. Add paprika on top.