10 December 2012

Spanish Rice

This is a great recipe to keep on hand as a side dish for anything from burritos to quesadillas.  It doesn't require a lot of preparation and will simmer while the rest of dinner is made.


2 Tablespoons olive oil
1 onion, finely chopped
1 teaspoon garlic, minced
2 cups uncooked rice
2 to 3 cups chicken stock (depending on the rice's cooking instructions)
1 heaping Tablespoon tomato paste
1/4 teaspoon oregano
Salt to taste

In a large frying pan with lid, brown the rice, onion and garlic in the olive oil until golden.  Meanwhile, bring the chicken stock, tomato paste, oregano and salt to a boil, stirring frequently.  When thoroughly blended, add to the rice and simmer 15 to 25 minutes, according to the rice's cooking instructions.  Stir once and serve hot.

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