Easy Spanish Rice

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 stock (or water with chicken bullion)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained ( I just used 1 cup of canned diced tomatoes)
Pinch of oregano
1 teaspoon salt

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.

Price Guesstimate: $1?

Steph's Comments: I wanted a quick, yummy side dish when I was making Chicken Tacos the other day, and Spanish Rice sounded yummy, but the only recipe I have is a little complicated, and it has bacon, which I didn't want to use... so, I googled and found this recipe, and it was a HIT - my husband even told me he could eat it alone for dinner! I think the real key is the chicken broth that you cook the rice in. I probably would add a whole can of tomatoes next time 'cause I'm a tomato girl, and I might try adding some other things - green peppers, green onions, etc. Also, I didn't think there was any need for the whole "brown the rice in oil" step - next time I'll just throw it all together and then cook it. But, it was yummy! Oh, I found the recipe here.