In a medium saucepan over medium heat, melt the butter. Once melted, add the garlic, and stir for 30 seconds. Add the rice and stir. Once your rice starts to smell a little nutty (after about 1 to 2 minutes), add in the chicken stock, salt and pepper. Bring to a boil, then cover and reduce heat to medium-low. Cook for 16-18 minutes. Fluff with a fork – ENJOY!