Spanish rice recipe
A flavorful and easy one-pan Spanish rice recipe, perfect as a side dish or a light main.
Ingredients
Main Ingredients
- 1.5 cup long-grain white rice
- 2 cup chicken broth
- 1 can diced tomatoes 14.5 ounce can, undrained
- 0.5 cup onion chopped
- 0.5 cup green bell pepper chopped
- 2 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and green bell pepper. Cook until softened, about 5-7 minutes.
- Stir in the rice, chili powder, cumin, garlic powder, salt, and pepper. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in the chicken broth and add the can of diced tomatoes (undrained). Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Notes
Garnish with fresh cilantro or chopped parsley before serving for an extra burst of flavor.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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