Serves

6 to 8

Prep time 10 min.

Cook time 25 min.

Ingredients

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

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Directions

  1. 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. 

  2. Add broth, diced tomatoes, tomato paste, paprika and oregano. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes. 

  3. Remove from heat and let stand 5 minutes. Fluff with a fork and serve.

VARIATIONS: Prepare recipe as directed above, except:

  • For Black Bean Spanish Rice, prepare recipe as directed, except gently stir in 1 can (15 oz.) black beans, rinsed and drained, before the 5-minute stand time in Step 3.

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