2 Tbsp. olive oil
1 cup diced onion
1 1/2 cups uncooked medium or long grain rice
1 tsp. minced garlic
1 tsp. kosher salt
3 Tbsp. Contadina® Tomato Paste
2.5 cups College Inn® Chicken Broth or Garden Vegetable Broth
2 tsp. sweet Spanish paprika (Pimentòn Ahumado Dulce) or regular paprika
1 tsp. dried oregano or 1 Tbsp. fresh oregano leaves

1. Heat oil in a 10-inch skillet over medium-high heat. Add onion and salt; cook 3 minutes until softened, stirring frequently. Reduce heat to medium and add rice and garlic; cook 1 minute, stirring constantly.

2. Add broth, diced tomatoes, tomato paste, paprika and oregano. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes.

3. Remove from heat and let stand 5 minutes. Fluff with a fork and serve.