Home made spanish style rice

I love making my own Spanish style rice! This is a great recipe I use. I make a huge batch and freeze portions in zip lock baggies. Then when I'm ready to use the rice, I just thaw it out and place it in a pan on the stove top and steam it. Or you can cook it in a skillet until its heated(just add a little water or olive oil so it doesn't dry out). You can also microwave it, I have a nifty microwave steamer bowl I use when I do it that way. Regardless which way you warm it, it all pretty much comes out the same.
Enjoy!



Spanish Rice

INGREDIENTS
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
1/3 cup of shredded carrots, chopped fine. 

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.*

METHOD
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.

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.


Freezer tip: split rice into four ziplock bags and freeze for later! When ready to use, thaw it out and steam it, microwave it, or heat in a skillet adding a little olive oil or water if it starts to dry out.