1/2 medium onion 2 tablespoons vegetable oil 1 cup long grain white rice 1 teaspoon cumin 1 teaspoon coriander 2 cups water salt and pepper
Cut onion in a small dice. Heat oil in a medium saucepan over medium heat. Add onion to oil and cook until translucent. Add rice to onion and increase heat to medium high. Cook for about 3 minutes until rice starts to toast evenly, stirring frequently. Add spices and cook for an additional minute. Add water, pinch of salt and a couple of cracks of pepper and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes.
Turn off heat and let sit for an additional 5 minutes. Fluff rice with a fork and serve.