Serves 6
186 cal · 35 min
Spanish Rice
Recipe GLPR3575cfdd9b994f
A vibrant, aromatic side dish featuring fluffy white rice cooked with sautéed peppers, onions, tomatoes, and warm spices. This classic Spanish rice pairs perfectly with grilled meats, beans, or any main course, bringing authentic flavor and color to your table.
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Ingredients
2 tablespoons vegetable oil
1/2 cup green bell pepper, diced
1/4 cup onion, diced
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground red pepper
1 teaspoon salt
1/8 teaspoon ground black pepper
1 cup uncooked white rice
1 can (14.5 ounces) low-sodium diced tomatoes with juice
2 cups water
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the recipe.
Heat the vegetable oil in a large skillet over medium heat for about 1 minute until it shimmers.
Add the diced green bell pepper and onion to the hot oil. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and become translucent.
Stir in the garlic powder, chili powder, ground red pepper, salt, and black pepper until the vegetables are evenly coated with the spices.
Add the uncooked rice to the skillet and stir constantly for 2–3 minutes to lightly toast the rice and incorporate all flavors.
Pour in the canned tomatoes with their juice and the water, stirring well to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid.
Cook covered for 20–25 minutes until the rice is tender and has absorbed all the liquid. The rice is done when no liquid remains and grains are soft but not mushy.
Remove from heat and let rest, covered, for 2–3 minutes before serving.
