Spanish Rice

INGREDIENTS

2 tablespoons butter
2 cups long-grain or medium-grain white rice
1 large onion, finely chopped
4 cloves garlic, minced
1 (28-oz.) can diced tomato
2 cups chicken stock
1/4 teaspoon salt
2 bay leaves


DIRECTIONS

Add butter into a medium-sized dutch oven (or heavy pot) over medium heat. When butter is melted,
turn to medium low heat. Add rice, onion, and garlic. Cook and stir until the rice turns pale yellow and
the onion soft.
Add tomato, chicken stock, and salt. Stir to mix well. Place the bay leaves on top.
Cook until boiling. Turn to low heat. Cover and cook for 20 minutes.
Remove the pot from the stove. Let sit covered for another 10 minutes.
Discard the bay leaves and fluff the rice with a fork. Season with salt according to taste. You could
also add sugar to balance the sourness of the tomato. If the rice is too wet, uncover, cook, and stir
for another 5 minutes. If the rice is dry but not cooked yet, add 1/2 cup chicken stock, cover and
cook for another 5 minutes.
Serve warm or at room temperature.