Melt butter in a 12″ frying pan over medium high heat.
Sauté onion and garlic until translucent.
Add rice and stir until just lightly golden, be careful not to overcook.
Add chicken broth bring to a boil.
Reduce heat to simmer, cover and cook 16 to 20 minutes, until tender.
Notes
Gr8 Tips:
For a larger quantity, bake the rice in the oven. Prepare the rice as directed. Pour all ingredients into a baking dish or foil pan. Bake for 30-40 minutes. Cooking time may vary.
Gr8 Variations:
Arroz Azafran (Saffron Rice): While the onion and garlic are cooking, in a separate pan bring ½ cup of the chicken stock to a boil. Turn the heat to simmer and add a couple strands of Saffron to dissolve. Add this during Step 4 with the remaining chicken stock.Pineapple Rice: Chop up half of a fresh Pineapple and sauté along with the onions and garlic. This gives a delicious, moist pineapple flavor. If you use canned pineapple, try substituting some of the juice for the chicken broth.