1 tablespoon olive oil
2 cups uncooked long-grainbrown rice
4 garlic cloves, minced
4 cups no-salt-added chicken broth
4 tablespoons thinly sliced green onions
1/2 teaspoon fresh-cracked black pepper
Heat oil in a large skillet over medium-high heat.
Add garlic; sauté for 2 minutes. Stir in rice and broth; bring to a boil. Cover, reduce heat, and cook over medium-low heat 30 minutes or until liquid is absorbed.
Spoon into a bowl; fluff with a fork. Top with green onions and black pepper.