2 tablespoons butter
4 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ teaspoon salt
½ teaspoon freshly ground black pepper
Squeeze of lemon juice (from half a lemon)
Heat oven to 375º and set a casserole dish (I used a 9×13) near the stove.
In a medium saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice. Cook, stirring frequently, until both are golden brown, 3-4 minutes. Stir in 1 cup of the chicken broth and bring mixture to a boil.
Pour mixture into the casserole dish, cover with foil or a lid and bake for 25 minutes.
Stir in the remaining 1½ cups of broth, recover and continue baking an additional 45 minutes, squeezing the lemon juice over when there’s about 15 minutes left of cooking time.