Categories: Beans, Mexican, Rice/grains 
      Yield: 6 servings 
  
      2 c  Long-grain rice;uncooked*         1/4 c  Corn oil 
      2    Cloves garlic; crushed              5 c  Chicken broth; ** 
  
  * NOT Uncle Ben's converted type or the precooked type. ** When using 
  substitutions (see below) always remember to keep the proportions of rice 
  to liquid the same. Heat the oil on med-high in a large skillet or 4-5 
  quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry 
  it, stirring frequently, until the rice is golden brown. Add the liquid and 
  stir. When it comes to a boil, lower to a simmer, stir once more and cover. 
  Cook until all water is absorbed. This is the basic recipe, and there is a 
  lot more you can do with it. For example: Substitute 1/2 cup tomato juice, 
  or a pureed tomato, for part of the liquid. Substitute part of the liquid 
  with black bean soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2 
  cup sliced mushroom and green onion. Use beef or other broth instead of 
  chicken. Add 1/2 cup cooked chick peas(garbanzo). Substitute part of the 
  rice with some vermicelli. The possibilities are really endless if you use 
  your imagination. Just stick to the basic recipe and proportion of rice to 
  liquid. From Melanie Miguel