Spanish Rice (photo)

Spanish Rice

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  • Prep: 5 minutes
  • Cook: 25 minutes
  • Yield: Serves 4 to 6.

Ingredients

  • 2 tablespoons olive oil (can use up to 1/4 cup)
  • 1 onion, chopped fine
  • 1 garlic clove, minced
  • 2 cups of medium or long-grain white rice
  • 3 cups* chicken stock (or vegetable stock if vegetarian)
  • 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
  • Pinch of oregano
  • 1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.