Flavorful Spanish Rice with Fire-Roasted Tomatoes and Bell Peppers
Recipe Collection: Dinner
Flavorful Spanish Rice with Fire-Roasted Tomatoes and Bell Peppers elevates your meal with a vegetarian dish bursting with the rich essence of fire-roasted tomatoes and the crispness of bell peppers. This Mexican-inspired cuisine is perfect as a side or a hearty main course, offering a satisfying texture and vibrant taste.
With its smoky paprika and cumin notes, this dish is versatile enough for any occasion—serve it alongside grilled vegetables or as a base for your favorite protein. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for budget-friendly meal planning. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious meal today!
Overview
This upgraded Spanish Rice recipe is a delightful twist on a classic, featuring the rich flavors of fire-roasted tomatoes and the vibrant crunch of bell peppers. Perfect as a side dish or a standalone meal, this dish is sure to impress with its depth of flavor and satisfying texture.
Diet Type
Vegetarian
Allergies
None
Cuisine
Mexican
Serving Size: 6
Cooking Time: 60 minutes
Ingredients
- 2 Tablespoons (tbsp) olive oil
- 2 Cups uncooked long-grain white rice
- 1 Small yellow onion, minced
- 1 Medium green bell pepper, minced
- 1 Teaspoon (tsp) smoked paprika
- 1 Teaspoon (tsp) cumin, ground
- 1 Teaspoon (tsp) garlic powder
- 14.5 Ounces (oz) can fire-roasted diced tomatoes
- 2 Cups vegetable broth
- 2 Cups water
- 0.5 Teaspoons (tsp) kosher salt
- 0.5 Teaspoons (tsp) black pepper
- 0.25 Cup fresh cilantro, torn (optional for garnish)
- 1 Lime, sliced (optional for serving)
Steps
- Prepare Ingredients: Begin by heating the olive oil in a large skillet over medium heat. Add the minced onion and green bell pepper, sautéing until the onion is translucent and the pepper is slightly softened, about 5 minutes.
- Toast the Rice: Add the uncooked rice to the skillet, stirring frequently until the rice is lightly toasted and golden brown, about 3-4 minutes.
- Season and Combine: Stir in the smoked paprika, cumin, and garlic powder, allowing the spices to bloom for about 1 minute. Add the fire-roasted diced tomatoes, vegetable broth, and water. Season with kosher salt and black pepper.
- Simmer: Bring the mixture to a full boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. Do not remove the cover during this time to ensure the rice cooks evenly.
- Rest: After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes. This resting period allows the rice to absorb any remaining liquid and become perfectly tender.
- Fluff and Serve: Remove the cover, fluff the rice with a fork, and adjust seasoning if necessary. Garnish with torn fresh cilantro and serve with sliced lime wedges for an extra burst of flavor.
Notes
Timer
Enjoy your homemade Flavorful Spanish Rice with Fire-Roasted Tomatoes and Bell Peppers!