Spanish Rice {Totally Tasty Tuesdays}

I needed a recipe for Spanish Rice for my Mexican dishes. I found it on Simply Recipes, where I also found a recipe for the refried beans that I'll be using in my burrito. I haven't found a packaged version of Spanish Rice that I like on the grocery store shelves. I was looking for that homemade flavor that you get when you go to a Mexican Restaurant. This rice is it. I was so exctied at how great it tasted and how simple it was to make. It goes great with  any Mexican dish. I adapted it to my tastes and love the way it turned out.

2 Tbsp. Olive Oil

1 onion, chopped fine

1 garlic clove, minced

2 c. medium or long grain white rice

3 c. chicken stock or broth*

1 heaping Tbsp. tomato paste

pinch of Oregano

1 tsp. 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.

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 sauce pan bring stock to a simmer. Add tomato paste, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

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