Pimiento Rice

• 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

1. Place a medium pot over medium-high heat with the EVOO.
2. Add the garlic and cook for about 1 minute.
3. Add the rice and toss to coat in the garlic oil.
4. Add the chicken stock, season with salt and pepper, and bring the liquid up to a bubble.
5. Reduce the heat to low, cover the pot, and cook until all of the liquid has been absorbed, about 15 minutes.
6. When the rice is ready, fluff with a fork and stir in the pimientos and red onions.
7. Serve warm or at room temperature.

evoo, garlic, longgrain white rice, chicken stock, salt, pimientos, red onion

Taken from www.epicurious.com/recipes/food/views/pimiento-rice-377512 (may not work)