Spanish Rice

2 T. Olive Oil

1 small onion chopped

1 garlic clove minced (I use about 1 tsp bottled)

2 c. long grain white rice (I've used 1 1/2 c white and 1/2 brown and it worked too)

3 c. chicken stock (1 can is usually 2 cups, so if I don't want to open a whole other one I've used water and it's fine)

1 can diced tomatoes (drain it just a bit)

couple of dashes dried oregano

1 t. Salt

In large skillet, brown rice in the olive oil on med high heat. Add the onion and garlic (cook about 4 min)
In a separate pan, bring the stock to a simmer. Add the tomatoes, oregano and salt to stock.
Then add the rice to stock mixture.
Cover and cook about 15 - 25 min.