Mexican Rice

This recipe has been a big hit at our house. We have it as a side dish often.

1 tbs olive oil
1/2 small onion, finely chopped
1 c rice
1 1/2 c chicken broth
3 tbs tomato paste

In medium saucepan, heat oil over medium-high heat. Add the onion and cook, stirring occassionally for 3 minutes or until transparent. Stir in rice and cook stirring frequently until grains are coated and slightly transparent on the edges.

Stir in broth and tomato paste until well blended. Bring to a boil over high heat. Continue boiling for 5 minutes. Reduce heat to low, cover and simmer for 10 minutes or until liquid is absorbed.