Sometimes, the best cooking is the simplest.

I had an onion left over — I bought it for something I made last week, but ended up not using it for some reason. So today, I set up my Kitchen Kettle — a non-stick electric cooker which I use pretty often — diced the onion and cooked it in light olive oil and a little salt to bring out the liquid. I intended to caramelize it but I got impatient and it was more golden than brown. I added a little cumin and paprika, then some of my homemade chicken stock (mentioned in one of my beer-can chicken posts) and some converted rice, using the proportions of liquid and rice from the directions on the rice. I cooked it until the rice was done. It was delicious. Not too spicy or flashy, but a wonderful lunch.

Why cumin and paprika? I have no idea. I love cumin, and think it goes well with caramelized onion, and I guess I thought the paprika would give the dish a little color.