The Baby adores Spanish Rice and asks for it regularly. This is really quick to make, and you can use it as a side or even a main dish.

ingredients:
1-1/2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
1-1/2 cups uncooked white rice
2 cups chicken stock
1/2 cup water
2 diced tomatoes
1 Tablespoon tomato paste
1-1/2 teaspoons chili powder
1/2 teaspoon cumin
1-1/2 teaspoons salt

Heat the olive oil in pan over medium high heat. Saute onions and garlic until soft.

Add the rice, heat and stir until that softens a bit as well..

Pour in the chicken stock and water. Now add the tomatoes and the tomato paste. Let me clue you in on a little trick. If you have a small can of tomato paste and you have leftovers, I like to freeze dollops of the stuff by the Tablespoonful. That way you can just defrost it one Tablespoon at a time as needed for your recipes.

Add the chili powder, cumin and salt. Cover, and simmer for 15-20 minutes, until the rice is cooked and liquid has evaporated.

Fluff it up and serve. This recipe is Baby approved.