Spanish Rice with Vegetables Recipe

A Vibrant, Flavorful Side Dish or Main Course

This Spanish Rice with Vegetables is a deliciously spiced, colorful dish that’s perfect as a side or a stand-alone vegetarian meal. Made with fragrant spices, fresh vegetables, and fluffy rice, it’s a crowd-pleaser for any occasion.

Why You’ll Love This Recipe

• Packed with Flavor: Paprika, cumin, and garlic add authentic Spanish-inspired flavor.
• Quick and Easy: Ready in under 40 minutes.
• Versatile: Perfect for meal prep, as a side dish, or as a vegetarian main course.

Ingredients

For the Rice:

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium bell pepper, diced (any color)
• 1 medium zucchini, diced
• 1/2 cup frozen peas
• 1/2 cup canned diced tomatoes (with juice)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped (for garnish)

Tools You’ll Need

• Large skillet with a lid or a saucepan
• Measuring cups and spoons
• Wooden spoon or spatula
• Cutting board and sharp knife

Step-by-Step Instructions

1. Prepare the Vegetables

1. Chop the onion, garlic, bell pepper, and zucchini. Set aside.

2. Sauté the Base

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook for 2–3 minutes until softened.
3. Stir in the garlic, diced bell pepper, and zucchini, cooking for another 3–4 minutes.

3. Toast the Rice

1. Add the rice to the skillet, stirring to coat it in the oil and vegetables.
2. Cook for 1–2 minutes, allowing the rice to toast slightly for enhanced flavor.

4. Build the Flavor

1. Stir in the smoked paprika, cumin, salt, and black pepper.
2. Add the canned diced tomatoes (with their juice) and the vegetable broth.

5. Simmer and Cook

1. Bring the mixture to a boil, then reduce the heat to low.
2. Cover the skillet with a lid and let it simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.

6. Finish with Peas and Parsley

1. Stir in the frozen peas and cook for an additional 2–3 minutes.
2. Remove from heat, fluff with a fork, and garnish with fresh parsley before serving.

Tips for Success

• Rinse Your Rice: Rinsing removes excess starch and helps keep the rice fluffy.
• Don’t Lift the Lid: While the rice is cooking, avoid peeking to ensure even cooking.
• Customize the Veggies: Add diced carrots, corn, or mushrooms for extra texture and flavor.

Nutritional Information

(Approximate per serving)

• Calories: 210
• Protein: 5g
• Carbohydrates: 36g
• Fat: 5g
• Fiber: 4g

Variations

1. Make It Spicy

Add 1/2 tsp of red pepper flakes or a dash of hot sauce for a kick.

2. Add Protein

Stir in black beans, chickpeas, or cooked tofu for a hearty, protein-packed dish.

3. Low-Carb Version

Use riced cauliflower in place of the white rice and reduce the broth to 1 cup.

FAQs

Can I use brown rice instead of white rice?

Yes! Adjust the cooking time to about 40–45 minutes and add an additional 1/2 cup of broth.

How do I store leftovers?

Store Spanish Rice with Vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

Can I freeze this dish?

Absolutely! Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

Bring Flavor to Your Table!

This Spanish Rice with Vegetables is the ultimate comfort food with bold flavors and wholesome ingredients. Perfect as a side or a vegetarian main, it’s a dish you’ll return to again and again.

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