Cut the Onion into thin slices, put it in a saucepan equipped with a cover, which can go into the oven.
Add about half of the butter and cook over moderate heat until the onion is well dried without coloring.
Add the well-cleaned rice, continue the browning, stirring for about a minute, and pour the boiling broth into the container.
Stir and as soon as the broth shows boiling, cover and put the container in the hot oven, leaving it without touching it for sixteen eighteen minutes.
It is necessary to specify one thing if you like well-cooked rice, add twice its broth weight and leave it in the oven for twenty minutes.
When cooked, add the remaining chopped butter to the rice.
Stir with a fork trying to shell the beans more so that they are detached from each other pour it on a plate to bring and serve its