My mother excelled in Peruvian cuisine handed down to me this extremely simple way to enhance Arroz con Pollo (Chicken with Rice) that is made with beer and turmeric as follows:

ONION TOPPING FOR ARROZ CON POLLO

1 to 2 Spanish onions, sliced
2 to 3 lemons, juice of
salt and black pepper
1 or 2 sprigs cilantro (optional)

Put the onions in a bowl and add the lemon juice. Add salt and a good amount of black pepper (to your taste). Add a sprig or two of cilantro (optional).

Cover and refrigerate for at least 1 hour.

Top the rice dish with the onion topping and serve.

Enjoy!