Recipe: Spanish Rice

I think I'm going to start doing a Recipe segment, maybe weekly or monthly, posting my tried & true, successes and I'm going to start with Spanish Rice (not Mexican Rice, that has the peas & carrots in it but Spanish Rice that is just tomato paste and a pinch of Oregano!) because it's something I've made 6 times since my Halloween Party because it went over so well with Emily and my hubby, who doesn't even like rice 90% of the time. ha! This recipe is super easy and requires no real prep!

Shortcuts: tsp = teaspoon T = tablespoon C = cup

Recipe: Spanish Rice
2 T olive oil
1 medium onion, chopped or diced (the size is up to you)
2 cloves garlic, minced (can use 1 teaspoon of crushed garlic)
**2 C long-grain rice (I use Mahatma extra long-grain rice)
4 C chicken stock
2 T tomato paste
1 tsp. dried Oregano
1 tsp. Salt

In a large skillet, heat olive oil over medium-high heat and add rice, stirring frequently for a minute. Add onion and garlic, stirring frequently, cook mixture for 4 minutes until onion is soft.

In a large saucepan, bring stock to a simmer over medium heat. Add tomato paste, oregano and salt. Add cooked rice mixture to this pan, stir to combine, cover and reduce heat to Low. Cook 18-22 minutes until all liquid is absorbed and rice is soft. Turn off heat and let rest for 5 minutes before serving.

**Note: be sure to read the back of the package of rice you are using because this recipe assumes the rice you are using is a 2:1 ratio: 2 cups of water to 1 cup of rice. Mahatma brand rice is a 2:1 ration but some rice is 1:1. If you are using rice that is a 1:1 ratio, decrease chicken stock to 2 Cups.


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