- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 onion, finely chopped (about 1 cup)
- 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.
- Heat olive oil in large skillet on medium/high heat.
- Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.
- Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften.
- Add the garlic and cook until the onions are translucent and softened, about a minute more.
- Add the broth, tomato sauce, oregano, and salt to the rice. Bring to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
- Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package. Remove from heat and let sit for 5 minutes.
- Fluff with a fork or spoon to serve.