|Garlic||1 Clove (5 gm)|
|Long grain uncooked rice||1 Cup (16 tbs)|
|Chicken bouillon||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1) Preheat oven to temperature to 350 degrees.
2) In a saute pan, heat the oil and butter and add in the garlic, which has been finely crushed, with a bit of salt, and the rice. Saute till the rice starts to color.
3) In a casserole, pour all the contents of the saute pan and add the bouillon. Cover the casserole and cook for about 25 to 30 minutes or till all the liquid has been absorbed.
4) Remove the preparation from the oven and add in the cheese. Stir with a fork till the cheese has melted and has mixed well with the rice.
5) Serve hot.
For variety, a few seedless raisins, seeded black or white grapes or some strips of blanched red or green pepper can also be stirred into the rice along with the cheese.