In large, heavy skillet, heat 2 tablespoons oil. Add onion and cook until soft, about 5 minutes. Add rice and stir until each grain of rice is coated with oil.

Add broth and salt and pepper to taste. Bring to boil, lower heat and simmer, covered, 10 minutes. Continue cooking, stirring occasionally until rice is soft and liquid is absorbed, 10 minutes more.

Heat remaining 2 tablespoons oil over medium heat in 10-inch nonstick skillet. Add cooked rice mixture, pressing down with back of spoon. Reduce heat to low and cook until brown and crisp on bottom, about 20 minutes.

Holding large serving dish firmly on top of skillet, carefully turn skillet over. Remove skillet; you should have perfect round of crusty rice.

This recipe yields 8 to 10 servings.

Each of 10 servings: 131 calories; 186 mg sodium; 0 cholesterol; 6 grams fat; 17 grams carbohydrates; 2 grams protein; 0.11 gram fiber.