Heat the margarine in a large skillet and saute the garlic and rice, stirring constantly, until lightly brown.

Add the chicken broth, salt, and pepper and stir. Bring to a boil, then reduce heat to simmer, cover, and cook for 20 minutes.

This recipe yields 8 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 1/2 Starch.