Spanish Rice

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups chicken stock
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of dried oregano
• 1 teaspoon salt

Directions

1. Warm the olive oil in a large skillet over medium/high heat. Stir in the rice until the grains are lightly slicked with oil, then continue cooking over medium high heat, stirring regularly, until a good portion of the rice has turned golden brown.
2. Add the onion and keep cooking, stirring often, for another 3 minutes, just until it starts to soften. Stir in the garlic and cook for about a minute more, until the onion is soft and translucent.
3. If you want to move things along, warm the stock in a separate saucepan with the tomato, oregano, and salt until it reaches a simmer.
4. Transfer the browned rice to the simmering stock mixture, or pour the stock mixture into the rice, depending on which pan has a lid. You can also skip warming the stock separately and add the stock and tomatoes straight to the rice.
5. Bring the mixture to a simmer, cover the pot, and reduce the heat so it stays at a very gentle bubble. Cook for 15-25 minutes, depending on the type of rice and the package directions. Take the pot off the heat and let it rest for 5 minutes.
6. Fluff the rice with a fork or spoon before serving.