Spicy Spanish-Style Rice

Ingredients and Weight:

• 2 cups (400g) long-grain rice
• 1 large onion (200g), chopped
• 2 green bell peppers (300g), chopped
• 2 red bell peppers (300g), chopped
• 1 tablespoon (15g) olive oil
• 2 cloves garlic (10g), minced
• 1 (28oz) can diced tomatoes (800g)
• 1 cup (240ml) chicken broth
• 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) smoked paprika
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1.25g) black pepper
• 1/4 cup (60ml) chopped fresh cilantro (optional)

Preparation Time:

15 minutes

Cooking Time:

35-45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large sauté pan or Dutch oven over medium heat, heat the olive oil. Add the onion, bell peppers, and garlic. Cook until softened, about 5-7 minutes.
2. Add the rice to the pan and stir to coat in the oil. Cook for 2-3 minutes, or until the rice becomes translucent.
3. Stir in the tomatoes, chicken broth, cumin, smoked paprika, salt, and black pepper. Bring to a simmer.
4. Reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
5. Remove from heat and stir in the cilantro, if desired.

Nutritional Information:

• Calories: 250 per serving
• Fat: 5g
• Protein: 5g
• Carbohydrates: 45g
• Fiber: 2g
• Sodium: 300mg

Dish Characteristics:

• Savory and flavorful with a subtle kick
• Vibrant colors from the bell peppers
• Perfect as a side dish or main course with grilled or roasted meats
• Easy to prepare and cooks in under an hour

User Comments:

• "This rice is delicious and has the perfect amount of spice. It's also very easy to make."
• "I love the combination of bell peppers and tomatoes in this dish. It's a great side dish for any Mexican or Spanish meal."
• "This rice is so flavorful and satisfying. I've made it several times already and it's always a hit with my guests."

Special Precautions and Tips:

• If you don't have chicken broth, you can use vegetable broth instead.
• To make the dish spicier, add an extra 1/4 teaspoon of ground cumin or smoked paprika.
• Leftover rice can be stored in the refrigerator for up to 3 days.