1 cup raw long grain rice
1/2 onion, finely chopped
1 clove garlic
4 TBS butter
1 (13.5 oz) can chicken broth (I use 2 cups of water and 2 bullion cubes)
Saute rice, onion and garlic in butter. Add chicken broth and bring to a boil. Cover and simmer for 20 minutes. Season with salt and pepper to taste.