Arroz Blanco II

• 2 cups white rice
• 1 tablespoon oil
• 8 garlic cloves
• 6 cups home made chicken broth
• salt, to taste (optional,if the broth is already salted,omit the salt)

1. Smash the garlic clove lightly with the blade of a large knife,Remove the peel.Leave small cloves whole and chop larger cloves in half.
2. If the broth is not already hot,heat it to a simmer in a pot.
3. Heat the oil over medium in a large pot.Add the rice and stir for 1 minute.
4. Add 2 cups of broth and the garlic .Bring to a boil.
5. Let simmer until most of the broth is absorbed.
6. Add the remaining broth,and return the pot to a boil.
7. Cover,and lower heat and cook until the rice is very soft and tender and most of the liquid is absorbed,about 30 minutes.Set aside for 5-10 minutes to let the rice finish absorbing as much liquid as possible.
8. Serve hot with lots of sauce.

white rice, oil, garlic, home made, salt

Taken from www.food.com/recipe/arroz-blanco-ii-493476 (may not work)