Veggie-Packed Spanish Rice

Name: Veggie-Packed Spanish Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 3 tablespoons olive oil; 1 small onion; 1 medium green pepper; 1 large carrot; 3 cloves garlic; 1 ½ cups long grain white rice; 1 tablespoon tomato paste; 1 cup crushed tomatoes*; 2 ⅔ cups vegetable broth; ¾ cup frozen corn kernels; ½ cup frozen peas; 2 teaspoons ground cumin; 1 teaspoon chili powder; ½ teaspoon salt; chopped cilantro

User Reviews

4.7

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 to 8 servings
Calories
300 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean, American

Veggie-Packed Spanish Rice

Omar Parker

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A simple, hands-off side dish filled with peppers, carrots, corn and peas. Infused with plenty of tomato and spices!

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Ingredients

Servings

3 tablespoons olive oil
1 small onion diced
1 medium green pepper diced
1 large carrot peeled and diced
3 cloves garlic minced
1 ½ cups long grain white rice
1 tablespoon tomato paste
1 cup crushed tomatoes*
2 ⅔ cups vegetable broth
¾ cup frozen corn kernels
½ cup frozen peas
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
chopped cilantro for garnish

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Instructions

Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the onion, pepper and carrot. Cook for about 2 minutes, until the vegetables start to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add the rice. Cook for about 6 to 8 minutes, stirring frequently (and then almost constantly toward the end of the 6 to 8 minutes), until the rice is lightly golden brown.
Add in the tomato paste and stir to combine, then stir in the tomatoes, the broth, corn, peas, cumin, chili powder and salt. Increase the heat and bring to a boil. Cover, reduce the heat and let gently simmer until the liquid is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and let the rice stand covered for 5 to 10 minutes untouched.
Fluff the rice with a fork. Taste and season with additional salt if needed, then garnish with the cilantro.

Notes

*Measure out the 1 cup from a can of crushed tomatoes. You can refrigerate or freeze the rest for another use.

Nutrition Information

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Calories 300kcal (15%) Carbohydrates 52g (17%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Sodium 289mg (12%) Potassium 398mg (11%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2135IU (43%) Vitamin C 29mg (32%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 300 kcal

% Daily Value*

Calories	300kcal	15%
Carbohydrates	52g	17%
Protein	7g	14%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Sodium	289mg	12%
Potassium	398mg	8%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	2135IU	43%
Vitamin C	29mg	32%
Calcium	51mg	5%
Iron	2mg	11%