This Spanish rice was just perfect. Not too spicy, not too mild. If you are looking for a big statement with your rice, this is probably not the recipe to choose. It adds subtle, delicious flavor to any mexican meal. It is a quick side dish for enchiladas, tacos, or my recipe for TCK (Tomato Chicken with a Kick).
2 tablespoons olive oil
1/2 onion, chopped fine
1 Tbs. minced garlic
2 cups of medium or long-grain white rice
4 cups chicken stock (follow package directions for rice to liquid ratio
1 heaping Tbs. tomato paste
1 tsp. chili powder
1 tsp. of oregano
1 tsp. salt
In a large skillet brown rice in olive oil, over medium heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 5 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer. Add tomato sauce, chili powder, 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.
Serves 4 to 6.