Instructions:
Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)�
Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent about 3-4 minutes stirring constantly.
Add the rest of the ingredients and bring to a boil over high heat. �
Stir once and cover. Turn the heat down to a low simmer (a little less than medium low) and cook for 20 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.
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