1/2 c. butter (1 stick) or heart smart substitute
2 tbsp. minced onions
1 clove garlic, minced (opt.)
1 c. uncooked rice
1 (13 1/2 oz.) can chicken broth or 1 3/4 c. bouillon

In heavy saucepan melt butter and saute onions and garlic for 3 minutes or until onions are tender. Add rice and cook, stirring until rice is lightly browned.

Add broth or bouillon and bring to a rapid boil. Cover saucepan tightly, reduce heat, and cook for 25 to 30 minutes. Remove cover and fluff rice with a fork. Keep over very low heat for a few minutes until ready to serve. Serves 4 to 6.