Red as a Beet Rice

1/2 cup chopped onion
1/2 teaspoon dried basil, crumbled
1 tablespoon vegetable oil
1 cup converted white rice
1 (15 ounce) can julienned sliced beets, drained, reserve liquid
1 (14 ounce) can chicken broth
1/3 cup grated Parmesan cheese

Cook onion with basil in hot oil in saucepan over medium heat until onion is soft. Add rice; cook 2 minutes.

Drain beets reserving liquid; set beets aside. Pour chicken broth into 3-cup measuring cup; add reserved beet liquid to measuring cup to equal 2 1/4 cups total liquid. Add to rice mixture. Cover; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed. Gently stir in beets and cheese.

Yields 4 servings.