1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon oregano
1 cup rice
1/2 cup piñon nuts
2 cups chicken stock
Preheat the oven to 350 degrees F. Heat the olive oil over medium heat, in an oven-ready pan. Add the garlic, cumin and oregano and cook for a minute. Don’t burn the garlic. Add the rice and piñon nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high. When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes. Remove from the oven. Stir to fluff and serve.