Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped fine
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups chicken stock (for vegetarians use vegetable stock)
• 1 heaping tablespoon tomato paste
• Pinch of oregano
• 1 teaspoon salt

Directions:

Cook the rice according to the instructions on the package.  In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.