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Spanish Rice Pilaf

"This is the ultimate evolution of my rice pilaf. I had some extra tomato paste around that needed using. Let's face it, practically no one uses the entire can at once! This easy dish pairs well with chicken."

Ingredients :

• 2 1/2 cups chicken stock
• 1 cup parboiled brown rice
• 1/4 cup orzo
• 3 tablespoons margarine
• 1 tablespoon tomato paste
• 2 teaspoons adobo seasoning

Instructions :

Prep : 5M	Cook : 4M	Ready in : 30M

• Mix chicken stock, brown rice, orzo, and margarine in a saucepan using a fork. Bring to a boil. Mix with a fork again and reduce heat to low. Cover and simmer until stock is absorbed, about 20 minutes. Mix in tomato paste and adobo seasoning until rice is a consistent reddish color.

Notes :

• I use homemade chicken stock to make this. I simmer chicken bones in my slow cooker with celery and carrots, then chill in the fridge for 24 hours. After skimming the fat, I freeze it in ice cube trays so I only have to thaw the amount that I need. It tends to still be hot after thawing in the microwave, which means less time waiting for it to boil. You can use store-bought if you want (check the sodium content, though).
• Substitute butter for the margarine if desired.

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