Smoked paprika makes this rice side dish the star of the plate. It is versatile to serve with beef, chicken, pork and shrimp and can be turned into a quick main dish by adding black beans or chorizo sausage.
2 Tbsp. olive oil
1 1/2 cups uncooked medium or long grain rice
1 cup diced onion
1 tsp. minced garlic
5 Tbsp. Contadina® Tomato Paste
3 cups hot College Inn® Chicken Broth
2 tsp. sweet Spanish paprika (Pimentòn Ahumado Dulce) or regular paprika
3/4 tsp. dried oregano or 2 Tbsp. fresh oregano
Heat oil in a 10-inch skillet over medium-high heat. Add rice, onion and garlic; cook 3 minutes, stirring constantly. Add tomato paste and cook about 1 to 2 minutes, stirring constantly, until paste browns slightly.
Add hot broth, paprika and oregano. Bring to a boil; reduce heat to low. Cover, and simmer 20 minutes.
Remove from heat and let stand 5 minutes. Fluff with a fork and serve.
VARIATIONS: Prepare recipe as directed above, except: