Spanish Rice I

Ingredients

 * 2 tablespoons 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 stock (or vegetable stock if vegetarian)
 * 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes
 * Pinch of oregano
 * 1 teaspoon salt

Directions

 * 1) In a large skillet brown rice in olive oil, medium/high heat. Add Onion and garlic.
 * 2) Cook Onion rice mixture, 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, and salt. Add 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.

Contributed by
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