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Spanish rice

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 oil in a large pot over medium heat; add onion and pepper.
  2. Cook about 5 minutes until tender.
  3. Add garlic; cook 1-2 minutes until fragrant.
  4. Stir in rice to coat with oil.
  5. Stir in tomatoes with juice and broth.
  6. Add paprika, cumin, chili powder, salt, and pepper.
  7. Bring to a boil; reduce heat to low, cover, and simmer 18-20 minutes until rice is tender and liquid absorbed.
  8. Remove from heat; let stand covered 5 minutes.
  9. Fluff with a fork; garnish with optional cilantro and lime.
  10. Serve warm.

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.