(Mexican) Spanish Rice

Ingredients

• 1 cup long-grained rice
• 3/4 cups chopped tomato
• 1 cup water
• 1 bannana shallot (or equivalent onion), sliced (.75-1cm thick to survive the heat)
• 1/2 cube chicken stock
• 1 (2?) Tbsp vegetable oil

Directions

1. Heat water, dissolve cube, set aside
2. Heat small pan to med/high heat
3. Add oil
4. Add rice & onion
5. Stir to get everything covered in oil
6. Keep stirring, you want to toast the rice, but not burn it.
7. when rice is almost done, remove from heat, turn burner down to very low setting (1/2)
8. add water & tomato, stir to mix well.
9. cover and return to heat
10. cook for 15-17 minutes on low

Notes

• The rice can have a tendency to stick to the bottom if it’s not a non-stick pan, you can quickly give it a quick stir after a few minutes to get rice off the bottom. but that’s really it.
• Garnish with cilantro can be nice