Three cups of cooked rice
One cup of chicken stock,
One medium onion, grated fine,
1 teaspoon olive oil
One-half teaspoons of salt, (or to taste)
One-half teaspoon of paprika,
One-half teaspoon of curry powder.
In saucepan, cook onion in olive oil over medium heat until onion is tender. Add all other ingredients, mix well. Cook fifteen minutes over medium heat, and serve very hot, garnish with finely chopped parsley.