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One-Pot Spanish Rice

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Ingredients Method Notes

Ingredients
  

  • 2 cups uncooked rice
  • 1 can diced tomatoes 14.5 oz
  • 1 bell pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 cups chicken or vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Optional: chopped cilantro lime wedges

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper.
  2. Sauté until the vegetables are tender, about 5 minutes.
  3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the uncooked rice to the pot and stir well to coat it with the oil and vegetables.
  5. Pour in the diced tomatoes (with their juice) and chicken or vegetable broth. Stir to combine.
  6. Add the smoked paprika, cumin, chili powder, salt, and pepper. Stir well to mix all the spices.
  7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  8. Remove from heat and let the pot sit, covered, for an additional 5 minutes to allow the flavors to meld.
  9. Fluff the rice with a fork and, if desired, garnish with chopped cilantro and lime wedges before serving.
  10. Serve warm and enjoy your delicious one-pot Spanish rice!

Notes

Feel free to add other veggies like corn or peas for extra nutrition. This dish pairs perfectly with grilled chicken, shrimp, or as a side for tacos. Store any leftovers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.