Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 tablespoon tomato paste
- 3½ cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Heat the vegetable oil in a large skillet over medium heat. Add the rice and stir continuously for 5-7 minutes until golden brown.
- Add the diced onion and bell pepper to the rice, cooking for about 3 minutes until the onion is translucent. Then add minced garlic and cook for an additional 30 seconds.
- Stir in the diced tomatoes with juice, tomato paste, cumin, chili powder, and paprika.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the liquid is absorbed.
- Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and adjust seasoning with salt and pepper. Garnish with fresh cilantro if desired.
Notes
For a healthier alternative, use brown rice and increase cooking time. This recipe can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 215
- Sugar: 3g
- Sodium: 310mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Spanish Rice, Mexican Side Dish, Authentic Recipes, Easy Rice Recipes, Vegetarian Rice