Spanish Rice and Vegetables
Dive into the vibrant flavors of this Spanish Rice and Vegetables recipe, a perfect one-pan dish that’s packed with wholesome ingredients, aromatic spices, and plenty of fresh, colorful vegetables. Tender long-grain white rice is simmered to perfection in a savory blend of vegetable broth, diced tomatoes, and smoky paprika, while bell peppers, zucchini, and peas add a delightful pop of texture and natural sweetness. This plant-based recipe is not only easy to make in just 45 minutes but also bursting with bold Mediterranean-inspired flavors that will transport your taste buds. Perfect as a hearty main dish or a flavorful side, this vegan-friendly recipe is beautifully finished with fresh parsley and optional lemon wedges to brighten every bite. Whether you're cooking for family or meal-prepping for the week, Spanish Rice and Vegetables is a comforting classic that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium zucchini, diced
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes (canned, with juices)
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large skillet or pan over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper, green bell pepper, and zucchini to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the diced tomatoes (including their juices) and stir to combine.
Mix in the rice, ensuring it is evenly coated with the tomato mixture.
Pour in the vegetable broth, smoked paprika, cumin, oregano, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
Simmer for 15-18 minutes, or until the rice is tender and absorbs most of the liquid. Stir occasionally to prevent sticking.
In the last 3 minutes of cooking, stir in the frozen peas and allow them to heat through.
Remove the pan from heat and let it sit covered for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with chopped parsley.
Serve warm with optional lemon wedges for added freshness.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 54.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3973 mg | 85% | |
*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.
