1949 Spanish Rice
Transport your taste buds back to a simpler time with this classic 1949 Spanish Rice recipe, a hearty and flavorful dish bursting with timeless charm. Perfectly cooked long-grain white rice is infused with the vibrant flavors of sautéed onion, green bell pepper, and garlic, then simmered alongside diced tomatoes, tomato paste, and a robust medley of spices including cumin, chili powder, and paprika. This one-pan wonder is as simple as it is delicious, featuring a balance of smoky, tangy, and savory notes that culminate in a versatile side dish or satisfying meatless main course. With just 10 minutes of prep and 30 minutes of cooking time, this easy Spanish rice recipe is ideal for busy weeknights, family gatherings, or a nostalgic culinary trip down memory lane. Garnish with fresh parsley or cilantro for a pop of color and herbaceous finish, and serve it warm alongside grilled chicken, beans, or your favorite Tex-Mex fare for a truly soul-warming meal.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 medium, finely chopped onion
- 1 medium, finely chopped green bell pepper
- 2 cloves, minced garlic
- 14.5 ounces canned diced tomatoes
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 1 teaspoon or to taste salt
- 0.5 teaspoons or to taste black pepper
- 2 tablespoons, finely chopped (for garnish) fresh parsley or cilantro
Instructions
In a large skillet or saucepan, heat the vegetable oil over medium heat.
Add the chopped onion, green bell pepper, and minced garlic to the skillet. Sauté for 3-5 minutes, or until the vegetables are softened and fragrant.
Stir in the uncooked rice and cook for an additional 2-3 minutes, stirring frequently, until the rice is lightly toasted.
Add the canned diced tomatoes (with their juices), water, and tomato paste to the skillet. Stir well to combine.
Season the mixture with ground cumin, chili powder, paprika, salt, and black pepper. Stir again to evenly distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let the rice simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Once cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and transfer it to a serving dish. Garnish with freshly chopped parsley or cilantro before serving.
Serve warm as a side dish or enjoy it as a main course with your favorite protein or beans.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 27.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
