3. Spanish Rice With Chicken
The Ingredients:
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups of chicken or vegetable stock if vegetarian
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
2 pounds of chicken which can be grilled or fried and cut in two slices or chucks and added alongside the rice or mix with rice as it simmers. This is a pleasant addition along with the rice and can be mixed in once the rice has been cooked as well.
How To Prepare:
In a large skillet brown rice in olive oil, medium-high heat the add onion and garlic. Cook onion rice mixture, stirring frequently, about 5 minutes, or until it softens onions.
In a separate saucepan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-20 minutes, depending on the type of rice and the instructions on the rice package and let sit for 5 minutes. For wine Chenon Blanc or maybe Gewurztraminer again depending on your taste for wines.
