I know I'm guilty of just grabbing a box off of the shelf during a busy week night, but that stuff is filled with a ton of sodium, and homemade stuff is always much better!
After your orzo is nice and toasty, add in your bay leaves and dried thyme, then add in the garlic! Let these herbs and let them toast with the orzo the last couple of minutes.
As you may or may not remember, during my mushroom risotto post, I discussed the differences in a couple of different rices, the difference between long grain and short grain rices. Here, you want to use a white, long grain rice.
Once the orzo and the spices/garlic are finished toasting, add in the white rice, and chicken stock.
Once the chicken stock has been added, cover and bring this up to a boil, then lower the heat and cook, covered, for about 15-20 minutes. Start checking this at about 10 minutes, though; mine was finished at about 12 minutes.
After your rices has cooked, turn the heat off, leave the lid on, and let the rice rest for a minute or two. This rice is bursting with flavor, and is way better than anything you can pick up in a box that's been sitting on a shelf for who knows how long! Please, let me know if you try this, and how you liked it!