Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don’t let garlic brown).
  3. Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
  4. When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
  5. Remove from the oven. Stir to fluff and serve.