Spanish Rice Skillet Dinner
Transform your weeknight dinners with this vibrant and hearty Spanish Rice Skillet Dinner! This one-pan wonder combines tender long-grain white rice, juicy ground beef or turkey, and a medley of fresh and fragrant ingredients like bell peppers, onions, garlic, and warming spices such as chili powder, cumin, and paprika. Simmered in a savory blend of diced tomatoes, chicken broth, and tomato paste, this dish delivers bold flavors with each bite. The addition of sweet peas and an optional melty layer of shredded cheddar cheese takes it to the next level. Ready in just 40 minutes and perfect for families, this easy skillet meal is comforting, flavorful, and ideal for busy weeknights. Garnish with a touch of fresh parsley for a pop of color and a burst of freshness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 cup long-grain white rice
- 14.5 ounces diced tomatoes with juice (canned)
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat a large skillet over medium heat. Add the olive oil to the pan.
Once the oil is hot, sauté the diced onion and bell pepper for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Push the vegetables to one side of the skillet and add the ground beef or turkey. Cook until browned, breaking it apart with a spatula, about 5-6 minutes. Drain any excess grease from the pan.
Stir in the uncooked rice and toast it in the skillet for 1-2 minutes.
Add the canned diced tomatoes (with juice), chicken broth, tomato paste, chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
Add the frozen peas to the skillet and cook for an additional 2-3 minutes until heated through.
If desired, sprinkle shredded cheddar cheese over the top and let it melt for 1-2 minutes.
Garnish with fresh parsley before serving. Serve the skillet dinner warm and enjoy!
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5349 mg | 233% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 37.6 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1137 mg | 87% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3714 mg | 79% | |
*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.
