1/4 Cup olive oil 2 Each medium red onion 2 Each clove, minced Garlic 4 Cup jasmine rice 6 Cup chicken or veg stock 3 Tablespoon tomato paste 2 Cup diced tomato 1 Teaspoon dried, ground dried oregano 2 Teaspoon salt
Heat oil in medium pot over medium high flame. Add rice and stir until rice is coated in oil. Cook, stirring often, until it appears half the rice is browned.
-Add onion and cook 3 min.
-Combine stock, tomato paste, oregano, salt, with the onion/rice mixture.
-Bring to boil over med-high heat. Cover and reduce heat to barely a simmer. Cook, covered for 25 min or until liquid is absorbed.
-Fluff and cool on large sheet pan.