Spanish Rice

OK...  Tonya and I love Spanish Rice.  Just can't get enough if this side dish.  We used to be able to get these packages from the store.  Just add water, contents of the package, and boom cha-ka-la-ka, I guess, we were having a version of Spanish Rice.

Ingredients

1 tablespoon extra-virgin olive oil

1 white onion, diced

1 cup basmati rice

1 tablespoon tomato paste (substitute ketchup)

2 garlic cloves, diced

1 large tomato, diced (substitute 1/2 cup canned tomato sauce)

1 jalapeño pepper, stemmed, seeded, and chopped (substitute 1 tbsp Frank's Hot Sauce)

½ teaspoon sea salt

¼ teaspoon dried oregano

1½ cups vegetable broth

Parsley for garnish

Stuff you will need

Dutch oven

Cutting board

Sharp knife

Stiring spoon

Instructions

Heat the olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened. Add the rice and cook for 2 minutes, or until fragrant and toasted.

Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth. Bring to a boil. 

Cover and turn off the heat, for 30 minutes, or until the liquid is absorbed.

Fluff with a fork prior to serving.

Comments and suggestions are ALWAYS welcome!