Spanish Rice

Smoked paprika makes this irresistible rice side dish the star of the plate. Versatile to serve beside beef, chicken, pork and shrimp, it can also become a quick meatless main dish by adding black beans and using Vegetable Broth.
2 Tbsp. olive oil
1 cup diced onion
1 tsp. kosher salt
1 1/2 cups uncooked long grain white rice
1 tsp. minced garlic
2 1/2 cups College Inn® Chicken Broth or Vegetable Broth
1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained
3 Tbsp. Contadina® Tomato Paste
2 tsp. Spanish smoked paprika (Pimentón Ahumado)
1 tsp. dried oregano or 1 Tbsp. chopped fresh oregano leaves
Heat oil in a 10-inch skillet over medium-high heat. Add onion and salt; cook 3 minutes until softened, stirring frequently. Reduce heat to medium and add rice and garlic; cook 1 minute, stirring constantly.
Add broth, diced tomatoes, tomato paste, paprika and oregano. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes.
Remove from heat and let stand 5 minutes. Fluff with a fork and serve.
VARIATIONS: Prepare recipe as directed above, except: