Spanish Rice with Peppers
Transform your weeknight dinners with this flavorful and vibrant Spanish Rice with Peppers recipe, a one-pan wonder brimming with bold spices and colorful vegetables. Featuring tender long-grain rice simmered with juicy canned tomatoes, smoky paprika, and a medley of green and red bell peppers, this dish strikes the perfect balance between heartiness and zest. Enhanced with aromatic cumin, a hint of chili powder, and the brightness of fresh lime juice, it’s an ideal side dish for tacos, grilled meats, or even as a standalone vegetarian main. Ready in just 40 minutes with minimal prep, this easy-to-make recipe is sure to become a staple in your kitchen. Add a sprinkle of fresh cilantro for an extra pop of flavor, and enjoy a dish that’s as pleasing to the eyes as it is to the palate! Perfect for family meals or entertaining, this Spanish rice is a crowd-pleaser you’ll return to time and time again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 1 cup uncooked long-grain rice
- 14.5 ounces diced tomatoes (canned)
- 2 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 for serving lime wedges
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced green and red bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the peppers start to soften.
Pour the uncooked rice into the skillet and stir to coat it in the oil and vegetable mixture. Toast the rice for 2-3 minutes until lightly golden and aromatic.
Stir in the canned diced tomatoes (with their juices), chicken or vegetable broth, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix well to combine.
Bring the mixture to a simmer, reduce the heat to low, and cover the skillet with a lid.
Let the rice cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
Once cooked, fluff the rice with a fork and garnish with chopped fresh cilantro, if desired.
Serve hot with lime wedges on the side for squeezing over the rice.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 464 mg | 10% | |
*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.
