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Spanish Rice

A vibrant and flavorful rice dish that combines fluffy rice with tangy tomatoes and zesty spices, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean, Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups long-grain white rice
  • 4 cups vegetable broth
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, chopped any color
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Cooking
  1. In a medium-sized pot, add the olive oil and heat over medium heat.
  2. Add the chopped onion and bell pepper, cooking for about 3-5 minutes until softened. Stir in the minced garlic and sauté for 1 additional minute.
  3. Stir in the rice to coat it with the vegetable mixture. Cook for 2-3 minutes until the rice turns slightly golden.
  4. Pour in the diced tomatoes (with their juice), vegetable broth, chili powder, cumin, salt, and pepper. Stir everything together and bring to a boil.
  5. Reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes or until the rice is tender and has absorbed the liquid.
  6. Once done, fluff the rice with a fork before serving. Enjoy with fresh toppings of your choice!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled rice in a freezer-safe container for up to three months. Reheat with a splash of broth or water to maintain moisture.