4 Servings 35 min Cook
3/4 Cup Chicken Broth
1 Cloves, minced Garlic
1 Tbsp, crumbled Bay Leaf
1/4 Tsp Salt
1 Cup Water
1 1/4 Cup White Rice
1/4 Tsp Pepper
1 Tbsp Olive Oil
Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes.
Add garlic and cook, stirring, until pale golden, about 30 seconds.
Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute.
Add water and broth and bring to a full boil, uncovered, over high heat.
Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
Remove from heat and let stand, undisturbed, 5 minutes.
Fluff rice with a fork and discard bay leaves.
