Skillet Spanish Rice
Elevate weeknight dinners with this flavorful Skillet Spanish Rice, a one-pan wonder that delivers bold, comforting flavors in just 40 minutes! This quick and easy recipe starts by sautéing aromatic onions, green bell peppers, and garlic before toasting the rice to perfection for a nutty depth of flavor. Simmered in a rich blend of diced tomatoes, tomato sauce, and your choice of chicken or vegetable broth, the dish gets its signature smoky and earthy profile from smoked paprika, cumin, and chili powder. Bright bursts of sweetness from frozen peas and an optional garnish of fresh cilantro round out this vibrant and satisfying side or main dish. Perfect for busy weeknights, meal prepping, or pairing with your favorite proteins, this Skillet Spanish Rice is a family-friendly recipe that’s destined to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 8-ounce can tomato sauce
- 1.5 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and green bell pepper to the skillet. Sauté for 3-4 minutes, until softened and fragrant.
Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.
Add the uncooked rice to the skillet and sauté for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
Stir in the diced tomatoes, tomato sauce, and chicken or vegetable broth.
Add the smoked paprika, cumin, chili powder, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
Let the rice simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the frozen peas and let them heat through for 2-3 minutes.
Remove the skillet from heat and fluff the rice with a fork.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 18.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 988 mg | 21% | |
*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.
