Spanish Rice

I got this recipe from simplyrecipes.com. I now serve it whenever we have enchilada's.

INGREDIENTS
2 T olive oil (can use up to 1/4 C)
1 onion, chopped fine
1 garlic clove, minced
2 C medium or long-grain white rice
3 C* chicken stock (or vegetable stock if vegetarian)
1 heaping T tomato paste or 1 C of diced fresh or cooked tomatoes, strained (Our favorite so far has been to add 1 can of diced tomatoes)
Pinch of oregano
1 tsp salt

*Check the instructions on the rice pkg for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 C of water for every cup of rice, then for this recipe use 4 C of stock for 2 C of rice.

METHOD
(The first time we did this I browned the rice and put it all in the rice cooker, but we liked it better the second time when I skipped browning the rice and just put it all in the rice cooker right off.)
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instruction on the rice pkg. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.