Spanish Rice
Spanish Rice might be just the side dish you are searching for. For 69 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 187 calories, 4g of protein, and 5g of fat. This recipe serves 6. 20 people were impressed by this recipe. Head to the store and pick up green bell pepper, chicken broth, ground cumin, and a few other things to make it today. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Fountain Venue Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is pretty good. If you like this recipe, take a look at these similar recipes: Slow Cooker Mexican Rice (Spanish Rice), Rice Cooker Spanish Chickpeas and Rice, and Spanish Rice (Mexican Rice).
Servings: 6
Ingredients:
1 (10-ounce) can Rotel diced tomatoes with green chiles*
1 (14.5-ounce) can reduced-sodium chicken broth (substitute vegetable broth for a vegetarian option)
1-1/2 teaspoons chili powder
Optional garnish: chopped fresh cilantro
1/2 green bell pepper, chopped
1/2 teaspoon each ground cumin, oregano, and kosher salt
2 tablespoons olive oil
1 small onion, diced (about 1 cup)
1 cup uncooked long grain white rice
Equipment:
frying pan
pot
Cooking instruction summary:
Heat the oil in a medium-size pot or a deep skillet with a tight-fitting lid over medium heat. Saut the onion and bell pepper until softened, about 2 minutes. Stir in the rice and saut, stirring regularly, until the rice starts to toast and turn golden brown, about 4-5 minutes more. Stir in the chili powder, cumin, oregano and salt and cook, stirring constantly, until fragrant, about 30 seconds. Immediately add the tomatoes with their juices, and stir to combine and dislodge any rice thats sticking to the corners of the pan. Add the chicken broth, increase the heat to high, and bring to a boil. As soon as the mixture boils, give it a good stir, cover the pot and reduce the heat to low. Simmer, covered, for approximately 15 minutes or until the rice is tender and most of the liquid has been absorbed. Remove from the heat and allow to rest, covered, for 5 minutes. Stir the rice, sprinkle with fresh cilantro, if desired, and enjoy.
Step by step:
1. Heat the oil in a medium-size pot or a deep skillet with a tight-fitting lid over medium heat. Saut the onion and bell pepper until softened, about 2 minutes. Stir in the rice and saut, stirring regularly, until the rice starts to toast and turn golden brown, about 4-5 minutes more. Stir in the chili powder, cumin, oregano and salt and cook, stirring constantly, until fragrant, about 30 seconds.
2. Immediately add the tomatoes with their juices, and stir to combine and dislodge any rice thats sticking to the corners of the pan.
3. Add the chicken broth, increase the heat to high, and bring to a boil. As soon as the mixture boils, give it a good stir, cover the pot and reduce the heat to low. Simmer, covered, for approximately 15 minutes or until the rice is tender and most of the liquid has been absorbed.
4. Remove from the heat and allow to rest, covered, for 5 minutes.
5. Stir the rice, sprinkle with fresh cilantro, if desired, and enjoy.
Nutrition Information:
covered percent of daily need
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