Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 1 cup long-grain brown rice not instant
- 2 1/2 cups low-sodium chicken or vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until the onion is translucent and golden, about 5 minutes.
- Stir in the brown rice and sauté for an additional 1 minute to lightly toast the grains.
- Pour in the broth, season with salt and pepper, and bring the mixture to a boil. Then, cover the skillet, reduce heat to low, and let it simmer.
- Allow the rice to cook undisturbed until it is tender and the liquid has been mostly absorbed, which should take about 45-50 minutes. If the rice appears dry during cooking, add a little water as needed.
- Once cooked, remove the skillet from heat, uncover, and let the rice stand for 5 minutes to finish absorbing any remaining liquid before fluffing with a fork and serving.