Spanish Rice (with Tomato Paste)
User Reviews
5
Spanish Rice (with Tomato Paste)
Description
This Spanish Rice recipe starts by pureeing fresh ripe tomatoes and onions to create a fresh, flavorful base. Rice is toasted in vegetable oil until lightly golden, developing a nutty aroma and preventing clumping. Garlic is added briefly to release fragrance before the tomato puree, seasoning cubes or paste, chicken base, water, and thawed vegetables like peas, carrots, and corn are stirred in.
The mixture is brought to a gentle boil, covered, and simmered until the rice cooks through and absorbs the tomato-rich broth, swelling to a tender grain with a vibrant color and subtly sweet vegetable notes. Seasoning is adjusted with salt after cooking to suit taste.
This rice serves well beside grilled meats, beans, or eggs, adding balance and moist texture to a meal. Leftovers can be refrigerated for several days or frozen for extended storage, making it a practical and flavorful component of various dishes.
Choosing long-grain white rice (like basmati) ensures separate grains with a light mouthfeel typical to Spanish rice preparations, while the consommé or tomato paste adds depth to the tomato flavor.
Ingredients
- 2 medium tomato vine-ripened
- 1/4 medium onion peeled and coarsely chopped
- 1/4 cup vegetable oil (see note 1)
- 2 cups long-grain white rice (see note 2)
- 1 clove garlic minced
- 1 cube consommé base tomato-chicken bouillon or 1 tablespoon tomato paste (see note 3)
- 1 teaspoon chicken base or vegetable base
- 2 1/2 cups water
- 1 cup pea thawed, frozen blend
- 1 cup carrot
- 1 cup corn
- salt to taste
Instructions
- In a food processor or blender, puree the tomatoes and onions until smooth. Pour into a liquid measuring cup; you should have about 2 cups of puree.
- Meanwhile, heat oil in a large Dutch oven or a 3-quart saucepan until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
- Stir in garlic until fragrant, about 15 seconds. Stir in tomato puree, bouillon, chicken base, water, vegetables, and 1 ½ teaspoons salt. Bring to a boil.
- Cover and simmer until rice is tender, about 13 to 16 minutes. Fluff rice with a fork and season to taste with additional salt if desired.
Notes
- You may use vegetable or olive oil for toasting the rice according to preference.
- Long-grain white rice is recommended for best texture; basmati is a good alternative. Brown rice may be substituted with adjusted cooking time.
- Consomate bouillon cubes provide authentic flavor; tomato paste is a suitable vegetarian substitute.
- This recipe yields about eight side servings of roughly 3/4 cup each.
- Leftover rice keeps covered in the refrigerator for up to 4 days and can be frozen up to 3 months, thawing overnight or warming in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (3/4 cup each)
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1serving (3/4 cup each) | |
| Calories | 253kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 198mg | 8% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 7mg | 8% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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