1 garlic clove 2 Tablespoons vegetable oil 1 cup uncooked long grain rice 2 cups gf chicken broth 1/4 cup gf salsa, or pico de gallo
In a 2-quart, heavy saucepan saute garlic in oil over medium heat until brown; remove garlic.
Add rice to pan, cook and stir until rice is golden, about 5 minutes. Stir in chicken broth slowly and add salsa or pico de gallo. Heat to boiling and reduce heat. Cover and simmer 20 minutes. Do not lift cover. Fluff with fork, serve.
Be careful when adding the broth, the pan will be very hot and the broth will produce a lot of steam when first added.