Spanish Rice

Spanish Rice

INGREDIENTS

         2 tablespoons olive oil (can use up to 1/4 cup)

         1 onion, chopped fine

         2 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 can of diced tomatoes

         Pinch of Oregano

         Pinch of Cumin

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

2 In a separate pan bring stock to a simmer. Add the 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.

Variations:

Add a cup of yellow, red, and orange bell peppers

Add a jar of marinated artichoke hearts

Substitute 1 can of Fire-Roasted diced tomatoes (my recommendation) 

Simply add whatever you feel will taste good, that’s the great thing about this rice is you can be creative and it comes out different every time, but always a crowd favorite!