San Francisco Rice
Discover the bold and savory flavors of San Francisco Rice, a one-pot wonder brimming with aromatic spices and nutrient-packed veggies. This delectable dish combines long-grain white rice with sautéed onions, bell peppers, and mushrooms for a hearty base, while a rich blend of chicken or vegetable broth, tomato paste, soy sauce, and warming spices like paprika and cumin infuse every bite with irresistible depth. Perfectly balanced and ready in under an hour, this satisfying recipe serves as a versatile side dish or a standalone meal. Garnish with fresh parsley for a touch of brightness, and enjoy a comforting, flavor-packed rice dish that’s guaranteed to impress. Ideal for busy weeknights or entertaining guests, San Francisco Rice is your new go-to recipe for a delicious and stress-free meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 cup fresh mushrooms, sliced
- 3 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside to drain.
In a large skillet or medium pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced green bell pepper, and sliced mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the rinsed rice and cook for 2-3 minutes, allowing the grains to toast slightly for added flavor.
Add the chicken or vegetable broth, tomato paste, soy sauce, paprika, ground cumin, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet or pot with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the skillet or pot from heat and let it sit, covered, for 5 minutes to allow residual steam to finish cooking the rice.
Fluff the rice gently with a fork, remove the bay leaf, and taste for seasoning adjustments if necessary.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4391 mg | 191% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 19.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 190 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1879 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.
