Ingredients

• 3 Turkish bay leaves or 1 1/2 California
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 1/4 cups long-grain white rice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup water
• 3/4 cup reduced-sodium chicken broth (6 fl oz)

Instructions

1. Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
2. Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.