2 tbsp. butter
2 tbsp. finely minced onion
1 sm. clove garlic, finely minced
1 1/2 c. rice
2 1/4 c. chicken broth
1 bay leaf

Melt 1 tablespoon of the butter in a saucepan and add the onions and garlic; cook stirring until the onion is wilted. Add the rice and stir to coat the grains. Add the broth and bay leaf. Bring to a boil and cover. Cook exactly 17 minutes. Remove the bay leaf and stir in the remaining 1 tablespoon of butter. Makes 6 servings.