• 2 tablespoons olive oil
• 2 cups uncooked short-grain brown rice
• 6 garlic cloves, minced
• 1 1/2 cups water
• 2 (13 3/4-ounce) cans no-salt-added chicken broth
• 1/2 teaspoon salt
• 4 tablespoons thinly sliced green onions

Heat oil in a large skillet over medium-high heat. Add rice, and sauté for 1 minute. Add garlic; sauté for 2 minutes. Stir in water, broth, and salt; bring to a boil. Cover, reduce heat, and cook over medium-low heat 45 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Top with green onions.