Spanish rice

I love Spanish rice. This recipe comes courtesy of Dan Feeney, a cooking instructor for a class I took for a couple of years (it's such a fun class that a lot of people take it over and over). Post-child, it's not in the free time budget.

I've adjusted it a bit...switched from white rice to brown, substituted tomato paste (which I always have) for tomato sauce (which I never have), and most recently - switched it over to the pressure cooker.

The white rice version is good too, and in a regular pot, cooks about as long as the brown rice cooks in the pressure cooker (20 min).

Spanish Rice
1 T. olive oil: 0.11
1 small onion, chopped: 0.20
1.5 cups brown rice: 0.62
2 3/4 cups water
2 cloves garlic, minced: 0.10
1 tsp salt:
1 tsp cumin: 0.03
1 tsp dried parsley: 0.02
1/2 tsp pepper
1 spoonful of tomato paste (about 1/4 of a small can - tablespoon or two):0.08
Total: $1.16 for about 5 cups, 5 servings, $0.23 per serving.

Saute onion in oil until soft and starting to brown. Use pressure cooker if you have it, regular lidded pot if you don't.

Add rice and coat with oil, saute until it starts to brown.

Add remaining ingredients and stir well.

If using a pressure cooker, cover, turn heat to high. When high pressure is reached, turn down until it stays at high pressure. Cook 20 min, remove from heat, allow to return to pressure naturally.

For regular pot, cover, reduce heat and simmer. 20 min for white rice, 45 to 50 min for brown.