Spanish Rice

I have a bad habit of repeating side dishes. The same old rice or mashed potatoes every single night. Of course, on those nights when we go with a more Mexican flavor meal, I make spanish rice. This dish is so simple and a perfect complement that I like to think it of 'something differnent' even though, yes, it is still rice.

Ingredients:
2 tbs olive oil
1 onion chopped
2 tbs minced garlic
2 cups of medium or long grain white rice
1 can chicken broth
1 cup water
1 6-oz can tomato paste
1 1/2 tbs oregano
1 tsp salt

In a large skillet brown rice in the olive oil over mediu to high heat. Add the onion and garlic and cook, stirring frequently for about 3-5 minutes until the onions are softened.

In a saucepan bring the broth and water to a simmer. Add the tomato paste, oregano and salt. Add the rice to the saucepan. Bring to a simmer and cover. Lower heat and cook for about 15-20 minutes.

Turn off heat and let steam for about 5 minutes before serving.

Enjoy!