Easy Spanish Rice

By Maria Martinez, Assistant Produce Manager

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Ingredients:

• 3 Tbs Field Day Olive Oil
• 2 Cups Field Day White Rice
• 1 can Field Day Tomato Paste
• 3.5 cups Field Day Chicken or Vegetable Broth
• 1/2 Yellow Onion, Diced 
• 1 Tbsp Salt
• 1/2 Tbsp Pepper
• 1 Tbsp Garlic Granules 
• 1 Tbsp Ground Cumin
• Cilantro (Optional)

Instructions:

Crock Pot Instructions: Combine all ingredients in a crock pot and mix until tomato paste is well incorporated. Set to low and go about your day for the next 4 to 6 hours. Fluff and serve. (Tip: Once finished you can mix in cilantro to taste if you so choose.)

Stove Top Instructions: In a large sauté pan, heat the oil on a medium-high heat before adding rice and toasting for 3-5 minutes, stirring consistently. Just before the rice is golden, add in the diced onion and continue to stir until most of the onion becomes translucent. Add all the spices and mix thoroughly, taking the pan off the heat for a moment while you work on the next step. In a medium bowl or large measuring cup, mix together the broth and tomato paste. When prepared, you can bring the rice back to the heat and add the broth mixture stirring once really well. Bring to a simmer and do your best to not stir while it is cooking. Continue to let simmer until the liquid runs out and the rice is done. If for any reason the liquid runs out and the rice is not done, you can add a small amount of water and let it cook down as to not overcook the rice. Once finished you can mix in cilantro to taste.