Ingredients and Weight:
- 2 cups (500g) long-grain white rice
- 1 large yellow onion (250g), chopped
- 2 garlic cloves (10g), minced
- 2 bell peppers (red or green, 250g), diced
- 2 tablespoons (30g) olive oil
- 1 cup (240ml) low-sodium chicken broth
- 1 cup (240ml) water
- 1/2 cup (50g) tomato sauce
- 1 teaspoon (5g) smoked paprika
- 1/2 teaspoon (2.5g) ground cumin
- 1/4 teaspoon (1.25g) salt
- 1/4 teaspoon (1.25g) black pepper
- 1 cup (120g) frozen corn kernels
- 1/2 cup (60g) chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large sauté pan over medium heat, heat the olive oil.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the bell peppers and cook until tender, about 5 minutes more.
- Stir in the rice, paprika, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
- Add the chicken broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Stir in the corn and cilantro. Serve warm.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 250
- Fat: 8g
- Protein: 9g
- Carbohydrates: 40g
- Fiber: 2g
Dish Characteristics:
- Savory and flavorful
- Mildly spicy
- Colorful and vibrant
- Perfect for a side dish or as a main course
User Comments:
- "This Spanish rice is a delicious and easy way to add some Spanish flair to your meals!"
- "I love the vibrant colors and flavors in this dish."
- "This is the best Spanish rice I've ever had. It's so flavorful and satisfying."
- "I made this Spanish rice as a side dish for a chicken dinner and it was a perfect complement."
Special Precautions and Tips:
- If you don't have smoked paprika, you can use regular paprika and add a pinch of smoked salt.
- Be careful not to overcook the rice. It should be tender but not mushy.
- If you want a spicier dish, you can add more smoked paprika or chili powder.
