Heat your pan over medium heat. Melt the butter or olive oil. Add rice, stir to coat in the butter or olive oil, and chicken stock. Add 2 cups of chicken stock for every 1 cup of rice. Bring the rice to a boil, cover and reduce heat to medium low.. Set a timer for 20 minutes. If you are serving grilled or roasted meats, this dish has plenty of flavor from the chicken stock.