Spanish Rice
INGREDIENTS
2 tbsp. olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups medium or long-grain white rice
3 cups low-sodium chicken stock (or vegetable)
1 tbsp. tomato paste
1 medium tomato, diced, seeds/membrane removed
2 cups medium or long-grain white rice
3 cups low-sodium chicken stock (or vegetable)
1 tbsp. tomato paste
1 medium tomato, diced, seeds/membrane removed
pinch of oregano
1/2 tsp. 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.
*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
In a large skillet, brown rice in olive oil on medium/high heat. Add onion and garlic; stirring frequently about four minutes, or until onions are softened.
In a large skillet, brown rice in olive oil on medium/high heat. Add onion and garlic; stirring frequently about four minutes, or until onions are softened.
In a separate sauce pan, bring stock to a simmer. Add tomato sauce, oregano and salt. Add broth to rice. Bring to a simmer. Cover; lower heat and cook 15–25 minutes, depending on the type of rice you are using. Turn off heat and let sit for five minutes.
