1 c. long grain white rice
2 tbsp. olive oil
1/4 c. onion, minced
1 clove garlic, minced
2 c. chicken stock or water
Salt and pepper to taste

In a non-stick pan, slowly brown rice, onion, and garlic in the olive oil. It should golden in color. Stir in the stock or water and the salt and pepper; bring to slow boil. Cover and cook for 15 minutes on a low flame. Turn off heat but do not raise lid of pan for at least 5 minutes. Fluff with fork and serve.

Variations: You may add at the last 5 minutes of cooking a 1/2 cup frozen peas or 1/2 cup slivered almonds. Just before serving, you can add 2 tablespoons finely chopped fresh herbs, such as parsley, cilantro, chives, or tarragon.