A simple rice side dish cooked stove-top in chicken broth with onion and garlic.

Arroz Blanco

1 tablespoon butter or margarine
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice
2 cups chicken broth

1. Melt butter in 3-quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. 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.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.