Spanish Rice
Ingredients:
1 cup long-grain white rice
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1 cup tomato sauce
1 cup chicken or vegetable broth
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup frozen peas (optional)
Fresh cilantro, chopped (for garnish, optional)
Directions:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook until the onion is translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the rice and cook for 2-3 minutes, or until the rice is lightly toasted and starting to turn golden.
Add the tomato sauce, chicken or vegetable broth, ground cumin, paprika, chili powder, oregano, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
If using, stir in the frozen peas and cook for an additional 2 minutes until heated through.
Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.
Garnish with fresh cilantro if desired.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Kcal: 220 kcal | Servings: 4