SPANISH RICE

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 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

METHOD

1 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.

2 In a separate sauce pan bring stock to a

simmer. (Do this while the rice is browning to

save time.) 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