Spanish Rice

So, we wanted to find a side dish to go along with chicken enchiladas. I used to make a really yummy spanish rice on my mission, so I decided to look for a recipe. I found this one. It turned out pretty good; we didn't actually have some of the stuff so we kinda just winged it and it turned out yummy. A nice side for enchiladas or tacos or anything of that nature. It makes a surprising amount, it lasted 3 days for us.

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced (just used some garlic powder)
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained (We actually just used tomato juice we thickened up a little w/corn starch)
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.