posted by BarbCA 12-16-100 5:22 AM
Spanish Rice
2 Tablespoons vegetable oil
1 1/2 cups rice
1 (15-oz.) can tomatoes or 1 lb. fresh tomatoes roasted and peeled.
1/2 small white onion, diced
2 cloves garlic
1 3/4 cups chicken broth. (Canned is fine.)
Salt, about 1 tsp. depending on your broth
Pinch of Oregano leaves (optional)
Cook rice in the oil, stirring until it begins to get chalky looking but don't brown it.
Blend tomatoes, onion and garlic in blender to a puree. Pour over the hot rice and stir. Turn down heat and let cook until it begins to dry out. Then stir in chicken broth and salt. Bring to a boil, cover, turn down heat and simmer for about 15 minutes or until the broth is absorbed. Let rest for a few minutes and then fluff with a fork.
You can stir in diced carrots when you add the tomato mixture, as is often done in Mexico and/or add some frozen peas at the resting stage.