Total Time
Prep 5 mins
Cook 25 mins

A solo side dish of moist, and flavorful rice. Substituting 1/4 teaspoon of your favorite curry powder in place of the garlic will give the rice a rich glow and a more subtle flavor. Cooking is a Creative Sport.

Ingredients Nutrition

  • 2 tablespoons olive oil (optional)
  • 1 clove garlic, diced
  • 13 cup onion, diced
  • 13 cup uncooked rice (, not instant)
  • 23 cup chicken stock


  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.


Most Helpful

All in all, a good recipe. My only problem was that my rice was not completely was still a little hard. Could be that my lid did not fit tightly enough as the recipe calls for. It was the perfect size serving for one, very simple to make, and I did eat every bit. It is very flavorful for the mimimal amount of ingredients. I will make it again and cook it a bit longer, maybe 20 minutes, to cook my rice. I'll keep it in my Zaar cookbook. Thanks!

Kelly M. February 03, 2003

The flavor in this is great, but I had to add broth because it kept getting burned.

Bogart45 November 14, 2011

I'm sorry, but this was a disaster. Two and a half hours later, the rice was tolerable. Admittedly, I have an electric stove, but STILL. And there was NO flavor. By the time I got done adding basil, salt, pepper, more garlic powder, we ate it. But we won't be doing this again. Thanks for posting, but ...

EthelP August 13, 2009

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