Acelmo’s Spanish Rice

In my quest to find more rice recipes (cause I have a giant bag of rice and it’s cheap), I tried this recipe for Spanish rice from Greg Atkinson’s West Coast Cooking. Really easy, fresh ingredients, pretty tasty.

• 2 cups long grain white rice
• 1 medium onion
• 2 tablespoons minced garlic
• 1 tablespoon dried oregano
• 2 large tomatoes
• 2 teaspoons sea salt
• 1 bay leaf

1. Rinse the rice several times in cold water
2. Let rice drain in strainer
3. Chop the onion
4. Cut the tomato up
5. Put tomato, onion, garlic and oregano in a blender
6. Puree
7. Remove mixture from blender when the blade just spins through the tomato chunks
8. Put mixture in food processor and/or chop stuff by hand until the chunks are much smaller
9. Put mixture back into blender
10. Puree vegetables until they are liquefied
11. Add water to make 4 cups total liquid
12. Pour vegetable liquid into 3 quart saucepan
13. Add salt and bay leaf
14. Bring liquid to boil
15. Add rice to saucepan
16. Reduce heat to low and cover
17. Simmer 20 to 30 minutes until liquid is absorbed
18. Remove lid, stir, and let stand