Friday, May 20, 2011

Spanish Rice

2 c. white rice
4 c. chicken broth
1 (8oz) can tomato sauce
2 (heaping) tbsp tomato paste
1 med. onion, minced
salt, pepper, and oregano (about 1tsp each)
1-2 tbsp olive oil or veg. oil

Heat the oil over medium heat in a large pot or saucepan. Add the onion, salt, pepper and oregano. Cook until the onion is translucent. Add the tomato paste and cook, stirring constantly, about a minute. Add the rice and stir around for a couple minutes. Add the tomato sauce and chicken broth. Stir well. Cover and bring up to a boil, then turn the heat down to low and simmer until rice is cooked through, about 15-20 minutes. Remove from the heat and let it sit about 5 minutes. Fluff with a fork. If there's still unabsorbed sauce, let it sit uncovered a few minutes before serving.

Posted by: Erika

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