Spanish Rice with Vegetables Recipe | Easy Side Dish 2024
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.
Table of Contents
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
- Chop the onion, garlic, bell pepper, and zucchini. Set aside.
2. Sauté the Base
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 2–3 minutes until softened.
- Stir in the garlic, diced bell pepper, and zucchini, cooking for another 3–4 minutes.
3. Toast the Rice
- Add the rice to the skillet, stirring to coat it in the oil and vegetables.
- Cook for 1–2 minutes, allowing the rice to toast slightly for enhanced flavor.
4. Build the Flavor
- Stir in the smoked paprika, cumin, salt, and black pepper.
- Add the canned diced tomatoes (with their juice) and the vegetable broth.
5. Simmer and Cook
- Bring the mixture to a boil, then reduce the heat to low.
- 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
- Stir in the frozen peas and cook for an additional 2–3 minutes.
- 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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