Spanish Rice
A flavorful and versatile side dish that pairs wonderfully with various proteins and can be made quickly with a few ingredients.
Ingredients
Main Ingredients
- 2 cups long-grain rice Rinse before cooking to remove excess starch.
- 4 cups chicken broth Can substitute with vegetable broth or water, flavor will vary.
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil For sautéing.
Instructions
Cooking Instructions
- In a large saucepan, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened.
- Stir in minced garlic and cook for 1 more minute.
- Add the rice and toast it for a couple of minutes.
- Stir in the diced tomatoes, chicken broth, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and liquid is absorbed.
- Fluff with a fork and serve.
Notes
Serve with grilled chicken, beef tacos, or spicy shrimp. Top with fresh cilantro or a squeeze of lime. Leftovers can be stored in an airtight container for up to four days or frozen for longer storage.