Spanish Rice by Mike Cisneros

• • • SHOUT OUT TO MY LAW SCHOOL BUDDY MIKE CISNEROS WHO FIRST TAUGHT ME TO MAKE THIS DISH. I THINK OF HIM TELLING ME HOW EASY IT WAS TO MAKE AND HOW MUCH MORE DELICIOUS THAN PLAIN RICE.  See his simple recipe in the image.

• INGREDIENTS

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

• 1 onion, finely chopped (about 1 cup)

• 1 garlic clove, minced (bout 1 teaspoon)

• 2 cups of medium or long-grain white rice

• 3 cups* chicken stock (or vegetable stock for vegetarian version)

• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained

• Pinch of dried oregano

• 1/2 c frozen peas

• 1 teaspoon salt

*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

1 Brown the rice: Heat olive oil 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 much of the rice has browned.

2 Add onion, garlic: 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.

3 Combine broth, tomato, oregano, salt, and browned rice and onions: To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.

4 Combine the rice, peas and broth mixture:  Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.

5 Simmer, cover, cook until the rice has absorbed the stock: Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.

Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package.

Remove from heat and let sit for 5 minutes.

Fluff with a fork or spoon to serve.

Modified from Simply Recipes ~ https://www.simplyrecipes.com/recipes/spanish_rice/