Ingredients and Weight:
- Long-grain white rice: 2 cups (400g)
- Olive oil: 1/4 cup (60ml)
- White onion, chopped: 1 (150g)
- Red bell pepper, chopped: 1 (200g)
- Garlic, minced: 2 cloves (10g)
- Ground cumin: 1 teaspoon (5g)
- Ground coriander: 1/2 teaspoon (2.5g)
- Tomato paste: 2 tablespoons (30g)
- Chicken broth: 3 cups (720ml)
- Frozen peas: 1 cup (120g)
- Salt and black pepper: to taste
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and bell pepper and sauté until softened, about 5 minutes.
- Stir in garlic, cumin, and coriander and cook for another minute until fragrant.
- Add tomato paste and cook for 2 minutes, stirring constantly.
- Pour in chicken broth and bring to a boil.
- Add rice, peas, salt, and black pepper.
- Reduce heat to low, cover, and simmer until all the liquid is absorbed and the rice is tender, about 20-25 minutes.
- Remove from heat and let stand for 5 minutes before serving.
Nutritional Information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 2g
Dish Characteristics:
- Flavorful and aromatic with a blend of spices.
- Colorful and appetizing with visible vegetables.
- Versatile side dish that pairs well with various entrees.
User Comments:
- "This Spanish rice is the perfect accompaniment to my grilled salmon. It's flavorful and has a nice texture."
- "I love the addition of peas in this recipe. It gives it a vibrant color and a sweet crunch."
- "Even my kids enjoyed this rice. It's so easy to make and tastes amazing."
Special Precautions and Tips:
- Use long-grain rice for the best results, as it won't become mushy.
- If you don't have chicken broth, you can use vegetable broth instead.
- To make it a vegetarian dish, omit the ground beef and add another cup of frozen peas.
