This is one of the first rice dishes I ever tried to make. It is full of color and flavor. It's not your traditional Mexican restaurant red rice.
1 cup long grain white rice
2 cups chicken broth
1 small white onion, diced
2 cloves of garlic, smashed and diced
1/4 cup (small) diced carrot
2 teaspoons paprika (any type except smoked)
pinch of salt
1 teaspoon cayenne pepper (Optional)
1 tablespoon olive oil
1 tablespoon butter
Heat oil in a medium sauce pan over medium heat.
Saute onions, carrot and garlic until the onions are translucent.
Add butter and when the butter is melted pour in the dry rice.
Stir around so all of the rice is coated with oil/butter.
Cook for about 5 minutes, stirring often.
Add the broth and paprika (and cayenne is using)
Bring to a full boil, stirring often.
Reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft.
(I usually stir mine about every 5 minutes to keep it from sticking to the bottom of the pan.)
Sprinkle in a little salt and serve.