One of the best burritos I’ve ever devoured was from a now closed restaurant on Sunset Blvd called Alegria. The burrito sounds strange but was divine: Steak and green beans. Everything was cooked and flavored perfectly, and it was also filled with the best rice I’ve ever had. When asked how to make the rice, the waitress said simply, “add a shit-ton of garlic.”
Done. After a try or two, this is that rice. It’s incredible.
Note: this doubles beautifully and will keep in the fridge a few days. Not that it will last that long.
1 overflowing tablespoon of minced garlic
1 cup white rice, jasmine or basmati (but your favorite is fine!)
2 cups chicken or vegetable broth
1 teaspoon salt
In the pot you’re going to use to cook the rice, sauté the garlic in a glug or two of olive oil on low heat. Stir, cooking, for a minute or two. Do not let brown.
Add the rice and continue to cook, stirring constantly, for 2-3 more minutes.
Add the broth and salt. Bring to a boil, then turn heat as low as possible.
Cover the pot and cook for 20 minutes.
Remove from heat, uncover and fluff with a fork.