Edwards Spanish rice

Directions

1. 1
   In a pan on medium heat pour about 1 or 2 tablespoons of evoo
2. 2
   When the pan is heated a bit pop in your tomato or tomatoes and cook all around until it's well roasted
3. 3
   When the tomato is done your can put it in a dish and cover it with foil or plastic wrap for a few minutes while you Sautee you're garlic and onion
4. 4
   When Your Onion Is Translucent And Garlic Is Soft Peel Your Tomato *We Dont want The skins, And Plop Your Tomato In With Your Garlic And onion
5. 5
   Mush up your tomato as much as you can some small chunks are fine
6. 6
   Add in your spices and let simmer on low
7. 7
   In a separate pan heat remaining evoo on medium and add your one cup of rice *I used short grain but long works fine
8. 8
   Toast your rice in the evoo for a few minutes until it's starts turning a bit golden..add your chicken stock
9. 9
   Add your tomato mixture to rice
10. 10
    Stir everything well put a lid on it and simmer until rice is done
11. 11
    Once rice is done remove lid and stir let cook until liquid is absorbed..adjust seasoning to taste