• 2 Tbsp olive oil
• 1 clove garlic, minced
• 1 cup white rice
• 1 cup chicken stock
• 1 Tbsp parsley, chopped

1. 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.
2. Variations: saute onions, a pinch of fine chopped jalapenos and pineapple bits, and stir in cilantro at the end for a Latin fusion flavor.
3. Recipe from Confections of a Foodie Bride

Rice is a super quick-fix for a side and it doesn't have to be boring. I like to toast it before cooking to enhance the flavor.