Spanish Rice with Tomatoes and Oregano

Spanish Rice with Tomatoes and Oregano

The tomato and oregano transform simple rice into a spectacular side dish.

Spanish rice is prepared by browning rice first with onions and garlic before cooking it in chicken broth. If your kids like green beans, double the amount.

35 min Prep: 10 min Cook: 25 min
Serves: 4 Save

Ingredients (9)

  • 2 tablespoon olive oil
  • 1/2 yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 small tomato, finely diced
  • 1/4 cup diced green beans
  • 1 cup long-grain white rice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 cup lower-sodium chicken broth

    • Directions

    1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3 minutes.
    2. Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
    3. Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
    4. Remove from the heat; let stand 5 minutes. Fluff with a fork before serving.