Spanish Rice

Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

Ingredient :

2 teaspoons vegetable oil

½ medium white onion, chopped (1 cup)

1 garlic clove, minced

1 medium carrot, diced (¼ cup)

1 cup long-grain rice

1 ¾ cups homemade or store-bought low-sodium chicken stock or water

1 tablespoon tomato paste

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper