A change from usual Indian way of cooking rice. (Note: This recipe is in both vegetarian and non-vegetarian section because it uses chicken broth. You can substitute this with vegetable broth or water to keep it vegetarian.)
olive oil (can use up to 1/4 cup)
medium onion, finely chopped
clove of garlic, minced
medium or long-grained white rice
chicken or vegetable stock
tomato paste, or 1 cup of diced fresh tomatoes
pinch of oregano
Spanish Rice Directions
In a large skillet, brown rice in olive oil on 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 chicken stock to a simmer.
Add tomato sauce, oregano, and salt.
Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes.
Turn off heat and let sit for 5 minutes.
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