Easy Spanish Rice

Place a large skillet over medium-high heat. Pour in the olive oil. Once the oil is hot, add the rice to the skillet. Stir the rice continuously so that it gets lightly coated with the oil. Keep cooking the rice on medium-high heat, stirring often, until much of the rice turns brown.

Add the onion to the skillet with the browned rice. Cook the onion, stirring frequently for 3 minutes, until the onion begins to soften.

Add the garlic to the skillet. Cook the mixture for about 1 more minute until the onions are translucent and fully softened.

If you want to save time, place a separate saucepan over medium heat. Pour in the stock, then add the tomato, oregano, and salt. Bring the mixture to a simmer.

There are two options here. You can add the browned rice to the simmering broth in the saucepan, or add the broth to the rice in the skillet, depending on which pan has a cover. Alternatively, you can skip the simmering step and simply add the broth and tomatoes directly to the rice in the skillet.

Bring the entire mixture in the pot to a simmer. Once simmering, cover the pot and lower the heat to a bare minimum to maintain a low simmer.

Let the rice cook for 15 - 25 minutes. The exact time depends on the type of rice and the instructions on the rice package.

After the cooking time is up, remove the pot from the heat. Let the rice sit, covered, for 5 minutes.

Use a fork or spoon to fluff the rice before serving.