Spanish Rice Recipe with Tomato Paste
Smoked paprika makes this rice side dish the star of the plate. Be the star of any potluck with this Spanish rice with tomato paste recipe!
Serves
6
Prep time 10 minutes
Cook time 20 minutes
Ingredients
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
Directions
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:
- For Chorizo Spanish Rice, gently stir in 12 oz. thinly sliced dry cured chorizo sausage after the 5 minute stand time in Step 3. Let stand an additional 3 to 5 minutes before serving.
- For Black Bean Spanish Rice, gently stir in 1 can (15 oz.) black beans, rinsed and drained, after the 5 minute stand time in Step 3. Let stand an additional 3 to 5 minutes before serving.