Recipe information
Yield
serves 4
Ingredients
2 tablespoons EVOO (extra-virgin olive oil)
2 garlic cloves, finely chopped or grated
1 1/2 cups long-grain white rice
2 1/2 cups chicken stock
Salt and pepper
2 (4-ounce) jars chopped pimientos
1/2 red onion, finely chopped
Preparation
Step 1
Place a medium pot over medium-high heat with the EVOO. Add the garlic and cook for about 1 minute. Add the rice and toss to coat in the garlic oil. Add the chicken stock, season with salt and pepper, and bring the liquid up to a bubble. Reduce the heat to low, cover the pot, and cook until all of the liquid has been absorbed, about 15 minutes.
Step 2
When the rice is ready, fluff with a fork and stir in the pimientos and red onions. Serve warm or at room temperature.
