Ingredients

serves 4

　　2 tablespoons EVOO (extra-virgin olive oil)

　　2 garlic cloves, finely chopped or grated

　　1 1/2 cups long-grain white rice

　　2 1/2 cups chicken stock

　　Salt and pepper

　　2 (4-ounce) jars chopped pimientos

　　1/2 red onion, finely chopped

　　

Step 1

Place a medium pot over medium-high heat with the EVOO. Add the garlic and cook for about 1 minute. Add the rice and toss to coat in the garlic oil. Add the chicken stock, season with salt and pepper, and bring the liquid up to a bubble. Reduce the heat to low, cover the pot, and cook until all of the liquid has been absorbed, about 15 minutes.

　　

Step 2

When the rice is ready, fluff with a fork and stir in the pimientos and red onions. Serve warm or at room temperature.

　　Rachael Ray's Look + Cook