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To make tasty Spanish rice, you need some key items. Here is what you will need: - 1 cup long-grain rice - 2 cups vegetable broth (or chicken broth) - 1 tablespoon olive oil - 1 medium onion, finely chopped - 1 red bell pepper, diced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes, drained - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon chili powder - Salt to taste - 1/4 cup frozen peas - 1/4 cup fresh cilantro, chopped (for garnish) These ingredients create a rich taste and great texture in your dish. You can get creative with your Spanish rice. Here are some optional items: - Add corn for sweetness. - Use green bell pepper for a different flavor. - Swap in brown rice for more fiber. - Try adding beans for protein. - Use fresh tomatoes if you prefer them over canned. Feel free to mix and match to suit your taste. Spanish rice can be a healthy choice. Here is a breakdown of the nutrition per serving: - Calories: About 200 - Protein: 4 grams - Carbohydrates: 36 grams - Fat: 6 grams - Fiber: 3 grams This dish is a great source of energy and flavor! For the full recipe, check out the details above. Start by rinsing 1 cup of long-grain rice under cold water. This removes extra starch. Rinse until the water runs clear. It helps make the rice fluffier. Next, chop 1 medium onion and 1 red bell pepper. Mince 2 cloves of garlic. Gather all your ingredients for ease. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté them for about 5 minutes until they soften. Then, add the minced garlic and cook for 1 more minute. Watch carefully to avoid burning. Now, add the rinsed rice to the skillet. Toast it for about 2 minutes, stirring often until it turns golden. After that, stir in 1 can of drained diced tomatoes, 2 cups of vegetable broth, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of chili powder. Season with salt to taste. Increase the heat to high and bring everything to a boil. Once it boils, reduce the heat to low. Cover the skillet and let it simmer for 18-20 minutes. The rice should absorb the liquid by this time. In the last 5 minutes, sprinkle 1/4 cup of frozen peas on top. Cover again to warm them up. Once cooked, remove the skillet from heat. Let it sit covered for another 5 minutes. This step helps the rice finish cooking. Afterward, fluff the rice gently with a fork. Serve the Spanish rice in a shallow bowl. Top it with fresh cilantro for a burst of flavor. You can also add a slice of lime on the side for a colorful touch. Enjoy your flavorful meal! Check the Full Recipe for more details. When making Spanish rice, a few mistakes can ruin your dish. One common error is not rinsing the rice. Rinsing removes excess starch. This helps make the rice fluffy. Another mistake is cooking on too high heat. High heat can burn the rice or make it sticky. Always use medium to low heat for best results. Lastly, avoid skipping the simmering step. If you don’t let it simmer, the rice won’t cook evenly. To make your rice fluffier, start by rinsing it well. Rinse until the water runs clear. This helps remove the starch that can make the rice gummy. Next, toast the rice in oil before adding liquids. Toasting gives a nice flavor and helps keep the grains separate. Finally, let the rice rest after cooking. Cover it and leave it for five minutes before fluffing it. This allows the moisture to even out. Boost your Spanish rice with a few simple tricks. Adding spices like saffron or turmeric can give it a lovely color. You can also toss in some fresh herbs, like parsley or oregano, for extra flavor. If you like a kick, try adding jalapeños or a dash of hot sauce. For a richer taste, use chicken broth instead of vegetable broth. These small changes can make a big difference in taste. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make Spanish rice vegetarian or vegan. Just use vegetable broth instead of chicken broth. The recipe already has lots of veggies. You can add more! Try adding corn, zucchini, or even black beans. This adds more color and nutrition. If you want a richer taste, toss in some nutritional yeast for a cheesy flavor. If you love heat, spice up your Spanish rice. Add diced jalapeños or serrano peppers when you cook the onions. You can also increase the chili powder. For a smoky kick, add a dash of cayenne pepper. You could even mix in some hot sauce at the end. This will give your rice a fun, fiery taste. Don’t be afraid to switch things up! You can swap the rice for quinoa or cauliflower rice. This gives a new texture and flavor. Instead of diced tomatoes, try using salsa for a zestier base. You can also experiment with different herbs. Try adding oregano or thyme for a fresh twist. Each swap can create a unique dish that’s still tasty. For the full recipe, check out the Festive Spanish Rice Fiesta. To store leftover Spanish rice, let it cool first. Place it in an airtight container. Make sure to seal it well to keep out moisture. You can store it in the fridge for up to four days. If you want it to last longer, freezing is a great option. When you're ready to eat, you can reheat your Spanish rice. Place it in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir it often until it's heated through. You can also use the microwave. Just cover the bowl with a damp paper towel. Heat in short bursts, stirring in between, until hot. Freezing Spanish rice is easy. Portion it into small containers or freezer bags. Make sure to remove as much air as you can before sealing. Label each bag with the date. You can freeze it for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge. Reheat it as mentioned earlier. For the full recipe, check out the Festive Spanish Rice Fiesta. Spanish rice and Mexican rice are often confused. Spanish rice is usually cooked with tomatoes. It has a bright red color and a rich flavor. Mexican rice, on the other hand, often uses a different spice mix. It can be a little spicier and may include peas or carrots. Both are delicious, but they have different tastes and looks. Knowing the differences helps you choose the right dish for your meal. Yes, you can use brown rice, but it will take longer to cook. Brown rice is chewier and has a nuttier flavor. You’ll need to adjust the cooking time. Use 2 ½ cups of broth instead of 2 cups for better moisture. Cook it for about 30-35 minutes instead of 18-20 minutes. This gives the rice time to soften and absorb all the flavors. Experimenting with brown rice can give you a tasty twist on this classic dish. You can make Spanish rice without tomatoes by using broth and spices. Omit the tomatoes from the recipe. Add more broth for moisture and flavor. Use extra garlic, smoked paprika, and cumin to boost taste. You can also add diced bell peppers or peas for color and texture. This version will still be hearty and satisfying, even without tomatoes. Enjoy the simplicity while still getting great flavor! For a complete recipe, check out the Full Recipe. In this guide, we covered key ingredients for Spanish rice, from essentials to tweaks. I shared easy steps for preparation, cooking, and serving, ensuring a fluffy outcome. We discussed common mistakes and tips to enhance flavor. Variations cater to different diets and spice levels. Finally, I detailed storage methods for leftovers and answered common questions. Spanish rice is simple and versatile. With these tips, you can create delicious meals. Enjoy your cooking!

Spanish Rice

Elevate your dinner with this delicious Spanish rice simple recipe! Discover how to create a flavorful dish that pairs perfectly with any meal. Packed with easy-to-follow steps, essential ingredients, and creative variations for every taste, you’ll love how versatile this recipe is. Ready to spice up your kitchen?
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Ingredients
  

1 cup long-grain rice

2 cups vegetable broth (or chicken broth)

1 tablespoon olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt to taste

1/4 cup frozen peas

1/4 cup fresh cilantro, chopped (for garnish)

Instructions
 

Rinse the rice under cold water until the water runs clear. This helps to remove excess starch for a fluffier finish.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until softened.

      Add the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

        Stir in the rinsed rice, allowing it to toast slightly for about 2 minutes, stirring frequently until it starts turning golden.

          Add the drained diced tomatoes, vegetable broth, smoked paprika, cumin, chili powder, and salt. Stir to combine.

            Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.

              In the last 5 minutes of cooking, sprinkle the frozen peas on top and cover again to allow them to warm up.

                Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

                  Garnish with freshly chopped cilantro for an extra burst of flavor.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the Spanish rice in a shallow bowl, topped with a sprinkle of cilantro and a slice of lime on the side for an added pop of color.