4 cloves fresh garlic, minced
2 tablespoon olive oil
1 cup rice
1 can (14 1/2 oz.) chicken broth
1 teaspoon each dried dill and cilantro
1 teaspoon salt
1/2 teaspoon onion powder
Saute garlic in hot oil until golden. Add rice and saute for 4 to 5 minutes over high heat. Add broth and seasonings. Bring back to boil, cover and simmer over low heat for 30 minutes. Fluff and mix rice and allow to stand uncovered for 5 minutes.
