Spanish Rice Recipe

Ingredients:
2 tbs. olive oil
1 onion, chopped fine
3 garlic cloves, minced
1 stick butter
2 cups Panola Popcorn Rice
2 ½  cups* chicken stock (or vegetable stock if vegetarian)
¾ cup Panola Bloody Mary Mix
1 can tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 tsp. salt

Directions:
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock, stick of butter, and Panola Bloody Mary mix to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a boil. Cover. Lower heat to a simmer and cook 20 minutes. Turn off heat and let sit for 5 minutes.