Spanish Rice with Ham
Transport your taste buds to Spain with this vibrant and hearty Spanish Rice with Ham recipe! This one-pan meal combines diced ham, fluffy long-grain rice, and a medley of colorful bell peppers, onions, and peas, all simmered in a smoky, spiced tomato and chicken broth. The addition of smoked paprika and cumin infuses the dish with warm, aromatic flavors, while a sprinkle of fresh parsley provides a lively finish. Perfect for busy weeknights or as a crowd-pleasing side dish, this comforting recipe is ready in under an hour and delivers an irresistible blend of savory and smoky goodness. Whether you're meal-prepping or entertaining, this Spanish rice is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 bell peppers, diced (any color)
- 3 cloves garlic, minced
- 1 cup cooked ham, diced
- 1.5 cups long-grain white rice
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cumin
- 1 14.5-ounce can canned diced tomatoes, with juice
- 3 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and bell peppers, and cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and sauté for an additional minute until fragrant.
Add the diced ham to the skillet and cook for 2-3 minutes, allowing it to heat through and lightly brown.
Pour the uncooked rice into the skillet and stir to coat it in the oil and mix with the vegetables and ham. Toast the rice for 1-2 minutes.
Sprinkle in the smoked paprika and ground cumin, and stir well to evenly coat the ingredients.
Add the canned diced tomatoes (with their juice) and chicken broth to the skillet. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet with a lid, and allow the rice to simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Stir in the frozen peas, salt, and black pepper. Cover and cook for an additional 5 minutes until the peas are heated through.
Remove the skillet from heat and let the rice rest, covered, for 5 minutes.
Fluff the rice with a fork and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 7424 mg | 323% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 35.8 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3136 mg | 67% | |
*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.
