1 1/2 c. rice
2-3 tbsp. olive oil
1 clove garlic (more is better)
1 med. onion, chopped
2 chicken bouillon cubes
3 c. boiling water

In wide frying pan, heat oil, rice, garlic, onion, over low heat. Stir until rice is wheat color. Dissolve bouillon in hot water. Pour over rice, simmer covered until liquid is absorbed, about 20 minutes. Stir, serve. Good.