Spanish Rice
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion - diced
- 1 clove garlic - diced
- 1 cup medium or long grain white rice
- 1⅔ cup chicken or vegetable stock
- 1 heaping tbsp tomato paste
- ¼-½ cup fresh salsa
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- 1 tablespoon dried oregano
- ½ teaspoon salt
Instructions
- Heat olive oil and butter in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until the rice has lightly browned.
- Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.
- Stir in chicken broth, tomato paste, chili powder, cumin, salt, oregano, and the fresh salsa. Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on the skillet, and cook at a gentle simmer for 20 to 25 minutes depending on the rice or whatever amount of time is directed on your bag of rice. If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. If the liquid is absorbed but the rice is still to al dente, add a couple of tablespoons of stock and let it simmer until that is absorbed. Remove from heat, leave covered, and allow to steam while it rests for five minutes. Fluff rice with a fork and serve.