Arroz Blanco: White Rice

• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, smashed
• 2 1/2 cups water
• 1 teaspoon salt
• 1 1/2 cups long-grain white rice, such as jasmine

1. In a large saucepan, heat the oil with the garlic over moderate heat and cook until the garlic is golden, about 2 minutes; discard the garlic.
2. Add the water and salt to the saucepan and bring to a boil.
3. Stir in the rice and return to a boil.
4. Cover and simmer over very low heat until the rice is tender and the water is absorbed, about 20 minutes.
5. Let stand off the heat for 5 minutes, then fluff with a fork and serve.

extravirgin olive oil, garlic, water, salt, longgrain white rice

Taken from www.foodandwine.com/recipes/arroz-blanco-white-rice (may not work)