Spanish Garden Rice
Infuse your dinner table with Mediterranean flavors by whipping up Spanish Garden Rice, a vibrant and hearty one-pan dish brimming with color and taste. Featuring the perfect blend of aromatic garlic, smoky paprika, and tender long-grain rice, this recipe is a harmonious medley of fresh vegetables like bell peppers, onions, and peas, all simmered to perfection in a savory vegetable broth. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this dish is both comforting and refreshing. Ready in just 45 minutes, it’s an ideal option for a satisfying weeknight dinner or a flavorful side dish that pairs beautifully with grilled proteins. Rich in nutrients and bold in taste, Spanish Garden Rice is a must-try for anyone craving a taste of the Mediterranean.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1.5 cups uncooked long-grain white rice
- 1 cup diced tomatoes with their juice (canned or fresh)
- 3 cups vegetable broth
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup frozen peas
- 0.25 cup fresh parsley, chopped (for garnish)
- 1 lemon wedges (for serving)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the diced red and green bell peppers and cook for another 5 minutes until softened.
Add the minced garlic and sauté for 30 seconds, until fragrant.
Stir in the uncooked rice and toast it for 2-3 minutes, stirring frequently, until lightly golden.
Add the diced tomatoes with their juice, vegetable broth, smoked paprika, ground cumin, oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Stir in the frozen peas during the last 5 minutes of cooking.
Turn off 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 freshly chopped parsley.
Serve hot with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 40.2 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3631 mg | 77% | |
*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.
