Rice a La Hungarian
Transport your taste buds to Eastern Europe with this vibrant and flavorful Rice a La Hungarian recipe! Infused with the smoky warmth of paprika and the richness of tomato paste, this dish transforms humble long-grain white rice into a comforting and aromatic delight. Featuring sautéed onions, sweet bell peppers, and fragrant garlic, every grain of rice is coated in a savory broth that absorbs the bold, earthy flavors of the ingredients. Quick to prepare with just 10 minutes of prep time and perfect for busy weeknights, this one-pot wonder is as versatile as it is satisfying. Serve it as a hearty side dish or a flavorful vegetarian main course, and don’t forget the optional fresh parsley garnish for a pop of color and brightness. This authentic Hungarian-inspired dish is a must-try for lovers of simple yet bold cuisine!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons butter
- 1 medium, finely chopped onion
- 1 medium, diced (preferably red or yellow) bell pepper
- 2 cloves, minced garlic
- 2 teaspoons paprika
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and ensures fluffier rice.
In a large saucepan, melt the butter over medium heat.
Add the finely chopped onion and diced bell pepper to the pan. Sauté for 3-4 minutes, or until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
Sprinkle the paprika over the vegetable mixture and stir well to evenly coat.
Add the tomato paste to the pan, stirring to combine. Cook for 1-2 minutes to enhance its flavor.
Add the rinsed rice to the pan and stir to coat each grain with the flavorful mixture.
Pour in the vegetable broth and season with salt and black pepper. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
Once the rice is cooked, remove the pan from heat and let it sit, covered, for 5 minutes to steam and fluff up.
Stir the rice gently with a fork to loosen the grains, then garnish with chopped parsley, if desired.
Serve immediately as a side dish or enjoy it as a main course.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 22.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1913 mg | 41% | |
*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.
