Ingredients

Instructions

  1. Heat the olive oil in a small sauce pan that has a tight fitting cover.
  2. Add garlic and onion, and stir until the onion becomes transparent, but stop before the garlic starts to turn brown.
  3. Add rice and continue to sir until all the grains are coated in the olive oil.
  4. Add the chicken stock, lower the heat to barely on, and cover with a tight fitting lid.
  5. Keep pan over the low heat for exactly 15 minutes.
  6. Remove from the heat but Do NOT peek, and let the pan sit for another 10 minutes.