Best Spanish Rice
Spanish Rice in less than 30 minutes. A perfect one pot side dish.
Servings 6 servings
Calories 229kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup bell pepper - chopped - any color
- 1 cup yellow onion - chopped
- 1 jalapeno pepper, finely chopped (optional) seeds removed and deveined
- 2 cloves garlic - chopped
- 3 tablespoons tomato paste
- 1 cup white rice, uncooked short rice works best but any will do
- 1 15 oz can diced tomatoes undrained
- 2 cups chicken broth
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- salt and pepper to taste
Instructions
- In large skillet heat olive oil over medium-high heat.
- Saute peppers, onion and garlic until just tender.
- Add tomato paste and cook for one minute.
- Add rice, broth, canned tomatoes , spices, salt and pepper. Stir well. Bring to a simmer, reduce heat to low.
- Add lid to skillet. Simmer for 5 minutes then give a little stir to be sure rice isn't sticking. Return lid to pan and cook for another 10-12 minutes or until the rice is tender leaving about 1/2 cup liquid in the pan. Turn off heat and let sit for an additional 5 minutes. Fluff and serve.
- Taste for seasoning! More cumin, chili powder, salt or pepper?
Notes
Taste for seasoning. Chili powder and cumin can vary in intensity.
Store in airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Nutrition
Calories: 229kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 171mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 1.4mg