Spanish Rice Oamc
Elevate your weeknight dinner game with this flavorful Spanish Rice OAMC (Once-A-Month Cooking) recipe, a perfect blend of convenience and bold taste! Made with tender long-grain white rice, aromatic sautéed onions, bell peppers, and garlic, this dish is simmered to perfection in a rich combination of chicken broth, tomato sauce, and diced tomatoes. Warm spices like cumin, smoked paprika, and chili powder give it an irresistible depth of flavor, while an optional addition of frozen peas adds a pop of color and nutrition. Designed with meal prep in mind, this freezer-friendly recipe makes six generous servings, ideal for easy make-ahead weeknight meals or batch cooking. Enjoy it as a hearty side for your favorite Tex-Mex dishes or as a standalone, crowd-pleasing main!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup tomato sauce
- 1 15-ounce can diced tomatoes, canned (with liquid)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas (optional)
Instructions
Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes, or until softened.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the uncooked rice and cook for 2-3 minutes, stirring frequently, to lightly toast the rice.
Pour in the chicken broth, tomato sauce, and diced tomatoes with their liquid.
Add the cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 18-20 minutes, or until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
Optional: Stir in the frozen peas during the last 5 minutes of cooking.
Once the rice is cooked, remove it from the heat and let it sit for 5 minutes before fluffing with a fork.
Allow the rice to cool completely if you plan to freeze it. Divide the rice into freezer-safe containers or resealable bags, label them, and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator or reheat in the microwave or on the stovetop with a splash of water to maintain moisture.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5011 mg | 218% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 24.7 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1890 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.
