2 tablespoons	extra virgin olive oil
1	yellow onion, chopped
1 clove	garlic, minced
2 rice cooker cups	long grain rice
2 cups	chicken stock, to cover
1	bay leaf
2 teaspoons	kosher salt
˝ teaspoon	ground black pepper

1. Sauté onion and garlic in olive oil until translucent.
2. Rinse rice in clear water 3 times.
3. Place rice in rice cooker with chicken stock to cover.
4. Add bay leaf, salt, pepper, and cooked onions.
5. Cook on rice setting.
6. Remove bay leaf. Fold onions into cooked rice.