1 cup long-grain white rice
2 Tbsp butter
2 cups chicken broth (or 2 tsp chicken base with 2 cups hot water mixed together)
3 large cloves of garlic, minced or crushed
1/2 tsp garlic salt
1 tsp chopped parsley (this is totally optional, I only add it if I’m trying to make it pretty)
Heat butter in large skillet, add rice.
Meanwhile in a medium-sized casserole dish, add 2 cups chicken broth, garlic, and garlic salt.
When rice is finished browning, add to casserole dish with broth mix.
Cover. Place in microwave. Microwave on high for 7 minutes then for an additional 15-20 minutes on medium power. You may not know this, but you can set your microwave to do this all in one step. For example, on my microwave, I push “time cook” “7-0-0”, “timecook” “1-5-0-0” “power” “5” and it will run the whole 22 minutes without me having to adjust the power level after the first 7 minutes. Check at the end of 15 minutes to determine whether or not there is still moisture in your rice and needs to be cooked further. Fluff with fork. Stir in parsley (if desired).