Spanish rice

Most spanish rice is served as side dish to meat or fish dishes. I don't have time to make so many dishes, so I actually make my spanish rice filling enough to be dinner itself. My son loves this and it's also very easy to make. I improvised this off a recipe from www.elise.com

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1/2 cup of green peas
1/2 cup of carrots, chopped
1 egg
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste
Pinch of oregano
1 teaspoon salt

optional: 1 lb sausage

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

1 In a large skillet brown rice in olive oil, medium/high heat. If you're cooking with the sausage, remove casing and brown the meat now. Add onion, garlic, carrot. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice and peas to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.