In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes.

Combine the rice and 1 1/2 cups of water in a saucepan. Bring to a simmer, then reduce the heat to low. Cover and simmer until the water is absorbed, 15 minutes.

When you think about it, Mexican restaurants are everywhere. But South American restaurants? Not so much. Tonight, I'm wandering away from the crowds on San Diego Avenue in Old Town, heading down ...

1/4 cup olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon minced garlic; 1 tablespoon honey; 2 teaspoons fresh thyme, chopped; 1/4 teaspoon salt ...