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Spanish Rice

A flavorful Spanish rice side dish simmered with spices, tomatoes, and broth for a colorful and aromatic accompaniment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Spanish
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (red or green)
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 cups vegetable or chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Equipment

  • Medium saucepan with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the oil: In a medium saucepan over medium heat, heat 2 tablespoons olive oil.
  2. Sauté vegetables: Add 1 small finely chopped onion and 1 diced bell pepper. Cook for 3-4 minutes until softened.
  3. Add garlic: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Toast rice: Add 1 cup long-grain white rice and toast for 2-3 minutes, stirring constantly to brown lightly.
  5. Add spices: Sprinkle in 1 teaspoon ground cumin and 1 teaspoon paprika, stirring to coat the rice evenly.
  6. Add liquids: Pour in 1 can (14.5 oz) diced tomatoes with juices and 2 cups broth, stir to combine.
  7. Cook rice: Increase heat to high and bring to a boil. Then reduce heat to low, cover, and simmer for 20 minutes.
  8. Rest and serve: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with cilantro if desired.

Notes

Serve as a side dish or enjoy straight from the pot.