Baked Spanish Rice
Add a burst of bold flavors to your dinner table with this vibrant Baked Spanish Rice recipe! Perfectly cooked long-grain white rice is infused with the deep, savory notes of paprika, cumin, and chili powder, while the combination of diced tomatoes, green bell pepper, and garlic adds a delightful medley of textures. This easy one-skillet dish is elevated with a quick toast of the rice for extra depth, and the hands-off baking method ensures perfect, fluffy results every time. Ideal as a flavorful side dish for tacos, enchiladas, or grilled favorites, this hearty yet simple recipe comes together in just under an hour. Garnish with fresh cilantro for an optional herby touch, and watch it become your new dinner favorite! Keywords: baked Spanish rice recipe, easy rice side dish, one-skillet rice recipe, flavorful Spanish rice.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
Add the chopped onion and diced green bell pepper to the skillet. Cook for 4-5 minutes until softened, stirring occasionally.
Stir in the minced garlic, paprika, ground cumin, chili powder, and dried oregano. Cook for an additional 1-2 minutes until fragrant.
Add the rice to the skillet and toast it for 2-3 minutes, stirring frequently, until lightly golden.
Stir in the canned diced tomatoes (with their juices), vegetable broth, salt, and black pepper. Mix well to combine.
Bring the mixture to a gentle simmer, then cover the skillet tightly with a lid or aluminum foil.
Transfer the covered skillet to the preheated oven and bake for 30 minutes, or until the rice is tender and the liquid is fully absorbed.
Carefully remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with chopped fresh cilantro if desired.
Serve warm as a side dish or enjoy it on its own!
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 27.3 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2248 mg | 48% | |
*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.
