Recipes

Add oil and garlic to saute pan and cook for 2 minutes over medium heat. Turn flame to med-high and add rice, stirring to coat with oil. Cook until golden brown, stirring occasionally (6-8 minutes). When rice begins to brown, keep an eye on it - it goes from toasted to scorched in two minutes flat. Add chicken stock, dodge the steam cloud, turn heat down, and stir until all liquid is dissolved. Stir in chopped parsley and serve.

Variations: saute onions, a pinch of fine chopped jalapenos and pineapple bits, and stir in cilantro at the end for a Latin fusion flavor.

Recipe from Confections of a Foodie Bride