INGREDIENTS
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2 tablespoons olive oil (can use up to 1/4 cup)
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1 onion, finely chopped (about 1 cup)
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1 garlic clove, minced
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2 cups of medium or long-grain white rice
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3 cups* chicken stock (or vegetable stock if vegetarian)
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1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
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Pinch of oregano
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1 teaspoon salt