Ingredients
1 1/2 tablespoons oil
1/1/2 cups white rice
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 13/4 cups chicken broth
1 teaspoon salt
3 tablespoons coarsely chopped flat-leaf parsley for garnish
Preparation
Preheat oven to 350. Set a medium (3 qt) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently until the grains of rice turn from translucent to milky white, about 5 minutes. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and salt. Stir a few times, then let mixture come to a full boil. Cover the pan and set on a rack in the middle of the over. Bake 25 minutes. Remove from oven and let stand 5 minutes. Fluff with a fork and sprinkle with chopped parsley.
