Ingredients

Instructions

  1. Heat the oil in a pan over a medium heat.
  2. Add the garlic cloves and cook for 1 minute.
  3. Add the lemon juice and cook for a further minute.
  4. Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
  5. Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
  6. Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
  7. After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
  8. Mix in the chopped fresh parsley and serve hot!