Here you go ....
Spanish Rice
·2 tbsp olive oil (can use up to 1/4 cup)
·1 onion, chopped fine
·1 garlic clove, minced
·2 cups of medium or long-grain white rice
·3 cups* chicken or vegetable stock
·1 heaping tbsp tomato paste or 1 cup of diced 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.
1.In a large skillet brown rice in olive oil, medium/high heat.
2.Add onion and garlic and cook, stirring frequently, about 4 minutes, or until onions are softened.
3.In a separate sauce pan bring stock to a simmer.
4.Add tomato sauce, oregano, salt, and rice to broth. Bring to a simmer.
5.Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package.
6.Turn off heat and let sit for 5 minutes.
Serves 4 to 6.