Carolina Style Spanish Rice
Loaded with bold flavors and vibrant colors, Carolina Style Spanish Rice is a crowd-pleasing side dish that delivers the perfect blend of comfort and spice. This one-pan recipe starts with fluffy long-grain white rice toasted to perfection and infused with a savory mix of smoked paprika, cumin, and oregano. Freshly sautéed onions, bell peppers, and garlic create an aromatic base, while canned diced tomatoes with green chilies add zest and a hint of heat. The addition of frozen peas and a garnish of fresh cilantro brings a pop of color and freshness, making it as visually appealing as it is delicious. With its hearty mix of ingredients, this easy-to-make Spanish rice pairs beautifully with your favorite Tex-Mex or grilled dishes. Serve it with a squeeze of lime for a tangy, citrusy finish that ties the whole dish together. Perfect for weeknight dinners or as a showstopping side for your next fiesta!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 large garlic cloves, minced
- 15 ounces canned diced tomatoes with green chilies (undrained)
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 pieces lime wedges (for serving)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
In a large skillet or saucepan with a heavy bottom, heat the olive oil over medium heat.
Add the diced onion and green bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rinsed rice to the pan, stirring constantly, and toast it for 1-2 minutes, allowing it to be coated with the oil and absorb the flavors.
Mix in the diced tomatoes with green chilies (including their juices), tomato paste, and chicken broth. Stir until fully incorporated.
Season the mixture with smoked paprika, ground cumin, dried oregano, salt, and black pepper. Stir thoroughly.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid.
Simmer for 20 minutes, stirring occasionally to prevent sticking, until the rice is tender and has absorbed the liquid.
Add the frozen peas to the skillet, stirring to distribute them evenly. Cook for an additional 2-3 minutes until the peas are heated through.
Remove the pan from the heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with chopped cilantro if desired.
Serve the rice warm with lime wedges on the side for a fresh, citrusy kick.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 474 mg | 21% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 341 mg | 7% | |
*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.
