Author: Kiyo Miller adapted from Rick Bayless' Recipe
Serves: 6
Ingredients
1½ tablespoons canola oil
1½ cups medium grain white rice
⅓ heaping cup chopped onion
1 medium - large garlic clove
1 14 ounce can chicken broth
1 teaspoon salt
3 tablespoons (or more) finely chopped cilantro
Preparation
Preheat oven to 350 degrees
Set a large oven-proof pot (with cover, 3½ - 5½ quart) over medium heat. Whatever pot you choose, try to use one with a wide bottom. I use my 5½ quart stainless steel Cuisinart multi-purpose pot but a smaller one would work as well.
Heat oil for a minute or two. Add rice and onions to pot. Stir frequently for about 5 minutes. Add pressed garlic and stir for 30 seconds or so until fragrant, then mix in broth and salt. Increase heat to high and bring to a boil. As soon as the rice reaches a full boil, remove from the heat, cover, and transfer to the oven. Bake 25 minutes. Let rice stand undisturbed for 15 minutes. Fluff rice with a fork, stir in cilantro.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2015/11/24/garlicky-baked-white-rice-with-cilantro/