Veggie-Packed Spanish Rice
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 to 8 servings
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Calories
300 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, American
Veggie-Packed Spanish Rice
Description
Veggie-Packed Spanish Rice starts by sautéing diced onion, green bell pepper, and carrot in olive oil until softening. Garlic is then added for aroma, followed by toasting long-grain white rice until lightly golden, which adds nuttiness and helps keep the grains separate. Tomato paste, crushed tomatoes, and vegetable broth are stirred in with corn and peas to enrich the flavor and texture, combined with ground cumin, chili powder, and salt for seasoning.
The mixture is brought to a boil, then simmered gently until the rice is tender and the liquid absorbed, resulting in a moist, tender grain studded with tender vegetables. Resting covered off heat allows the rice to finish steaming and settles the flavors.
This rice is versatile for serving alongside Mexican-inspired dishes or as a hearty vegetarian main component. The fresh cilantro garnish adds a bright herbal note and freshness to the dish.
Measuring tomatoes from a can and saving leftovers is practical for efficient use. Adjust seasoning with salt after cooking to taste.
Ingredients
- 3 tablespoons olive oil
- 1 onion diced, small
- 1 green bell pepper diced, medium size
- 1 carrot peeled and diced, large
- 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 corn kernels frozen
- ½ cup peas frozen
- 2 teaspoons cumin ground
- 1 teaspoon chili powder
- ½ teaspoon salt
- cilantro for garnish, chopped
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 crushed tomatoes accurately for consistent flavor and save any leftover for another use.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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