Spanish Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 tablespoon extra-virgin olive oil

½ white onion (diced)

1 cup basmati rice (rinsed)

1 tablespoon tomato paste

2 garlic cloves (minced)

½ cup diced fresh tomatoes or canned tomato sauce

1 jalapeño pepper (stemmed, seeded, and chopped)

½ teaspoon sea salt

¼ teaspoon dried oregano

1½ cups vegetable broth

Directions

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, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.

Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.