Spanish Rice

Source: 
Simply Recipes
Time: 
30
Prep Time: 
5
Serves: 
6
Ingredients: 
  • 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.

Directions: 
  1. Heat olive oil in large skillet on medium/high heat.
  2. 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.
  3. Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften.
  4. Add the garlic and cook until the onions are translucent and softened, about a minute more.
  5. 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.
  6. 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.
  7. Fluff with a fork or spoon to serve.