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Preheat the oven to 375°F (190°C). Bring 1 cup water to a boil in a small saucepan over high heat. Add the rice, reduce the heat to low, cover, and cook for 15 minutes, until the water is absorbed and the rice is just tender. Remove from heat and set aside.
While the rice cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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