Here's a recipe that I got from my BYU cooking class. Every time I make it I have people asking for the recipe and Paul likes it so much that I make it on a weekly basis. I hope you like it too!
1 Tbsp. EACH vegetable oil and butter
1 cup long-grain rice
1/4 cup chopped onion
1 clove garlic, crushed
2 cups water
1 tsp. chicken base
1 tsp. salt
1/4 tsp. EACH dried thyme and sweet basil or herbs as desired
Melt together butter and vegetable oil over medium high heat. Add rice, onion, and garlic and cook, stirring constantly, until rice is golden brown. Add remaining ingredients. Reduce heat, cover, and simmer for 20-30 minutes until rice is tender. Yield: 4 servings.