SPANISH RICE

SPANISH RICE

Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken broth with added tomatoes. The browning is essential to the nutty, almost toasty flavor of the rice. You can use bouillon for chicken stock, but nothing beats homemade chicken stock

2 tbsp. olive oil (can use up to ¼ cup)
1 onion, finely chopped
1 garlic clove, minced
2 cup of medium or long grain white rice
3 cups* chicken stock
1 heaping tbsp. tomato paste or 1 cup dices fresh or cooked tomatoes, strained
Pinch oregano
1 tsp. salt

*Check the instructions on the rice package for the proportions of liquid to rice. 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 rice.
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate saucepan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-20 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Yield: 4-6 servings.