Simple Spanish Rice

This recipe uses what is called the Pilaf method.  It is easy and allows for opportunity to flavor the rice more subtly while maintaining a great finished texture.  Rice is such a great basic affordable staple you can do so much with.  This is something I use as a side-dish when I make Southwestern or Mexican inspired dishes.

Ingredients:
1 small shallot (ciseler)
1 tablespoon olive oil
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1 cup white medium or long grain rice (rinsed)
1-2 tsp dried oregano 
1 bay leaf
1 1/3 cup tomato juice
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tt kosher salt
tt white pepper

Method:

1. Preheat oven to 300F.
2. Heat oil in a small saucepan to shimmy.  Add shallots.  Saute, coating all sides of shallots.  Cook til just translucent (do not caramelize)
3. Add rinsed rice to hot mixture and saute or stir to coat rice evenly.  Add in dried oregano, stir to distribute evenly, then add tomato juice all at once.  Stir to even out the mixture and bring to slow simmer.
4. Remove pan from heat, cover with tight fitting lid.  Let sit in oven 10-15 min. or until liquid is absorbed.  Fluff with a fork.  Discard bay leaf and season to taste with salt and pepper.  Serve hot.

Tips:

• If you don't have a lid for your saucepan, you can use foil.  Just make sure it is tight fitting to allow the steam to do all the work.
• One key to making fluffy, moist rice is to select a pot that holds the amount you need to cook, but has the smallest possible surface area.