Easy Spanish Rice
Learn how to make authentic Spanish rice at home with simple ingredients. Easy vegetarian recipe ready in 43 minutes—perfect side dish!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 cups long-grain white rice, uncooked
- 1 red bell pepper, diced small
- 1 can (14.5 ounces) diced tomatoes with juice
- 3 cups low-sodium vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup frozen peas
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Pinch of saffron threads (optional, for depth)
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add the diced onion and sauté, stirring frequently, until the pieces become translucent and softened, approximately 3-4 minutes.
- 3
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- 4
Pour in the uncooked rice and toast it in the oil for 2-3 minutes, stirring constantly until the grains turn light golden and smell slightly nutty.
- 5
Add the diced red bell pepper and cook for another minute, stirring to combine with the rice.
- 6
Pour the canned diced tomatoes with their juice into the skillet, stirring well to distribute.
- 7
Sprinkle the smoked paprika, ground cumin, sea salt, and black pepper over the mixture, then stir thoroughly to coat all the rice grains evenly.
- 8
Add the saffron threads to the low-sodium vegetable broth (if using), then pour this into the skillet and bring to a boil over medium-high heat.
- 9
Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer gently without stirring for 18-20 minutes until the liquid is absorbed and the rice is tender.
- 10
Remove from heat and let sit covered for 5 minutes to allow any remaining moisture to be absorbed.
- 11
Fluff the rice gently with a fork, then fold in the frozen peas and scatter the fresh cilantro over the top.
- 12
Taste and adjust seasoning with additional salt or pepper as needed, then serve hot with lime wedges on the side for squeezing.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| white rice | brown rice or wild rice blend | Brown rice and wild rice blends contain significantly more fiber and nutrients while maintaining a similar cooking technique and absorbing the Spanish flavors beautifully |
| low-sodium vegetable broth | homemade vegetable broth or unsalted broth | Homemade or unsalted broths eliminate added sodium and give you complete control over the salt content, reducing overall sodium intake |
| regular diced tomatoes | fire-roasted or no-sugar-added tomatoes | Fire-roasted tomatoes add deeper, smoky complexity while no-sugar-added varieties prevent unwanted sweetness and blood sugar spikes |
| olive oil | avocado oil | Avocado oil has a higher smoke point for better heat stability and contains a similar heart-healthy monounsaturated fat profile |
| frozen peas | fresh corn kernels or diced green beans | Fresh corn or green beans provide different textures and additional micronutrients like lutein and quercetin, supporting gut and inflammatory markers |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 368 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 480mg |
| Carbohydrates | 68g |
| Fiber | 6g |
| Sugar | 3g |
| Protein | 10g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
