Arroz con Cebolla de Nanda

Nanda’s Onion Rice

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This rice is a little sticky, very aromatic, and simply delicious. The onions brown to a sweet yet savory taste that you could go on eating for days. This is my sister-in-law’s recipe, which she makes for my daughter Isabella. It’s Isabella’s favorite dish. You can serve it in round forms, molded in empty tuna cans, as it will keep its shape. Serve it with meats or poultry on the side, and maybe some fried Plantain Chips.


  • 3 cups thinly sliced onions
  • 3 tablespoons oil
  • 2 cups rice
  • teaspoons salt
  • ½ chicken bouillon cube


  1. In a medium pot over medium heat, sauté the onion in the oil. Cook for 20 to 25 minutes until the onion has turned golden brown.
  2. Add the rice, salt, chicken bouillon cube, and sauté 1 minute.
  3. Add 4 cups of water, stir, and bring to a boil. Cook for 15 minutes, or until you see the rice very close to the surface of the water.
  4. Decrease the heat to low, cover, and cook for 20 minutes more.
  5. Serve.