Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil (can use up to 1/4 cup)

  2. 1 onion, chopped fine

  3. 1 garlic clove, minced

  4. 2 cups of medium or long-grain white rice

  5. 3 cups* chicken stock (or vegetable stock if vegetarian)

  6. 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained Pinch of oregano

  7. 1 teaspoon salt *Check the instructions on the rice package for the proportions of liquid to rice. They can range from

  8. 1 to 1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use

  9. 4 cups of stock for 2 cups of rice.

Instructions Jump to Ingredients ↑

  1. Method 1 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.

  2. In a separate sauce pan bring 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, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. Yield: Serves 4 to 6.


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