In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring
occasionally, until onion begins to
brown around edges, 6 minutes. Add
tomato paste and stir to
combine. Add long-grain white
low-sodium chicken broth
or water, and dried oregano;
season with coarse salt and ground
pepper. Bring to a boil; reduce heat to
low, cover, and cook until liquid is
absorbed, 15 minutes. Remove pan from
heat and let rice sit, covered, 5 minutes.
Fluff with a fork and serve.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!