|Source||Christine Minx, Main Library (2005)|
|Prep time||10 minutes|
|Cooking time||25 minutes|
|Total time||35 minutes|
Heat oil in a saucepan. Add the onion and cook, stirring often, until soft. Add the rice and cook over low heat, stirring constantly, for 3 minutes. Add the salt, pepper, tarragon and chicken broth. Cover and simmer 20 minutes or transfer to a covered casserole and bake in a 350 degree oven for 1 hour.