In a pan, put the rice, onion, garlic and italian seasoning.

Crumble in the stock cubes.

Pour the boiling water into the pan and stir to dissolve the stock cubes.

Simmer, covered, over a low to medium heat for 20 minutes or until most of the liquid has been absorbed. Stir every 5 minutes or so, to stop the rice from sticking to the pan.

Remove from the heat and let stand, covered, for 5 minutes. By this stage, nearly all the liquid should have been absorbed.

Add salt and pepper to taste (bear in mind, the stock cubes contain quite a lot of salt).

Serve hot or allow to cool and refrigerate.

NB: If reheating this rice in the microwave, add a little water before reheating so the rice doesn't dry out.