Vegetarian Spanish Rice
Experience the bold and vibrant flavors of Vegetarian Spanish Rice, a one-pot dish that's as easy to make as it is delicious. This recipe brings together fluffy long-grain white rice, sautéed onions, red bell pepper, and a savory blend of spices including cumin, smoked paprika, and chili powder to create an authentic Spanish-inspired flavor. A splash of vegetable broth and the richness of diced tomatoes infuse every grain with hearty goodness, while fresh cilantro and a squeeze of lime add a bright, zesty finish. Perfect as a stand-alone vegetarian main dish or a flavorful side, this quick and easy recipe comes together in just 40 minutes, making it an excellent choice for weeknight dinners. Whether you're meal prepping or feeding a crowd, this dish is sure to impress!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 15-ounce can diced tomatoes (with juice)
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons, chopped fresh cilantro
- 1 sliced into wedges lime
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rinsed rice to the skillet and stir well to coat it in the oil. Cook for 3-4 minutes, stirring occasionally, until the rice is lightly toasted.
Stir in the diced tomatoes (with their juice), vegetable broth, tomato paste, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the steam to finish cooking the rice.
Gently stir in the frozen peas and chopped cilantro. The residual heat will warm the peas through.
Serve the Vegetarian Spanish Rice warm with lime wedges on the side for a fresh burst of flavor.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 37.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2762 mg | 59% | |
*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.
