 | Directions | Over medium heat, combing rice, butter, garlic and white pepper in a saucepan. Cook for 3-5 minutes. Add chicken stock and cook over medium-high heat until it boils. Reduce heat to a simmer. Cover tightly. Cook, without peeking, for 25 minutes. |
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Prep Time: 15 minutes Cook Time: 25 minutes Servings: 4
|  | Ingredients | - |  | 1 1/4 cups rice |
- |  | 6 tablespoons butter |
- |  | 2 teaspoons garlic, minced |
- |  | 1 teaspoon black pepper |
- |  | 2 1/2 cups chicken broth |
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