Spanish Rice Great Alone or for Stuffing
Bursting with bold, savory flavors, this Spanish Rice recipe is a versatile gem that works perfectly as a stand-alone dish or a mouthwatering stuffing option for bell peppers, zucchini, or chicken. Made with fluffy long-grain white rice, aromatic sautéed onions, garlic, and green bell peppers, and simmered to perfection in a smoky tomato broth seasoned with cumin, smoked paprika, and chili powder, this dish delivers authentic taste and vibrant texture in every bite. Ready in just 40 minutes, this recipe is ideal for busy weeknights, serving as a hearty side or the star ingredient in stuffed creations. Garnish with fresh cilantro for a touch of brightness, and savor its delicious versatility. Perfect for meal prep, gatherings, or dinner any day of the week!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 tablespoons tomato paste
- 1 15-ounce can canned diced tomatoes
- 3 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Rinse the rice in a fine mesh strainer under cold water to remove excess starch and set aside to drain.
In a large skillet or saucepan with a lid, heat the olive oil over medium heat.
Add the chopped onion and cook for 2-3 minutes until it begins to soften.
Stir in the minced garlic and diced bell pepper and sauté for another 2 minutes until fragrant and slightly softened.
Add the washed rice to the pan and stir well to coat the grains in the oil. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
Push the rice to one side of the pan and add the tomato paste. Let it cook for 30 seconds before mixing it into the rice.
Add the canned diced tomatoes, broth, cumin, smoked paprika, chili powder, salt, and pepper to the pan. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pan tightly with a lid, and let simmer for 20 minutes. Do not lift the lid during this time.
After 20 minutes, remove the skillet from the heat and let the rice sit, covered, for an additional 5 minutes to finish cooking.
Fluff the rice with a fork and taste for seasoning, adjusting salt if necessary.
Serve immediately as a side dish, or use as a flavorful stuffing for bell peppers, zucchinis, or chicken. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 26.0 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1901 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.
