Chef Boy I Be Illinois Seventies Spanish Rice
Transport yourself back to the chic, retro flavors of the 1970s with "Chef Boy I Be Illinois Seventies Spanish Rice," a vibrant and hearty one-pot dish that perfectly blends nostalgia with crave-worthy comfort. Featuring tender, fluffy long-grain rice infused with a rich tomato base and spiced with smoky paprika, chili powder, and earthy cumin, this recipe is a homage to classic Spanish rice with a playful twist. Colorful additions like sautéed green bell peppers, onions, and sweet peas provide texture and pops of brightness. Cooked in flavorful chicken broth and finished with a garnish of fresh parsley, this dish is an easy weeknight dinner or an impressive side for gatherings. With just 15 minutes of prep time and one skillet, it’s brimming with bold flavors and convenience—perfect for channeling your inner retro chef while still catering to modern tastes.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes, canned
- 3 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the rice thoroughly under cold water until the water runs clear, then drain and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and green bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the tomato paste to the skillet and stir well to coat the vegetables.
Pour in the canned diced tomatoes and mix thoroughly.
Stir in the uncooked rice, ensuring all grains are evenly coated with the tomato mixture.
Pour the chicken broth over the rice and add the paprika, chili powder, cumin, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is fully absorbed.
Add the frozen peas to the skillet during the last 5 minutes of cooking and stir to incorporate.
Once the rice is cooked and fluffy, remove it from the heat and let it sit covered for 5 minutes.
Fluff the rice with a fork, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4612 mg | 201% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 26.2 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2495 mg | 53% | |
*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.
