Heat olive oil
in a medium saucepan
and saute onion and garlic until the onion begins to turn translucent. Add rice and stir to coat with oil, onions
and garlic, and let rice "toast" lightly. Stir in chicken stock and poultry
seasoning and bring to a boil. Then reduce heat and simmer
covered until all liquid is absorbed, about 20 minutes. Remove from heat and flake rice.