arroz blanco

1 Tablespoon margarine
½ cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice*
2 cups chicken broth

1. Melt margarine in 3-quart saucepan over medium heat.
2. Add onion and garlic; cook until onion is tender.
3. Add rice and broth. Bring to a boil; stir. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.

~ Victoria N.
*Recipe based on regular-milled long grain white rice
editor's note - I've made this in the rice cooker, too. Easy!