Colorful Spanish rice with sweet bell peppers, aromatic spices, and fluffy texture. Perfect alongside tacos, enchiladas, or any Mexican-inspired meal.
Cuisine: Latin · Dish Type: Side Dish · Prep: 10 min · Cook: 30 min · Servings: 3 · Rating: ⭐⭐⭐⭐⭐
Ingredients
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1/4 orange bell pepper, diced
- 1/4 yellow bell pepper, diced
- 1/4 white onion, diced
- 1.5 cloves garlic, minced
- 1.5 tablespoons tomato paste
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Toast the rice: in a large saucepan, heat olive oil over medium heat. Add the rice and toast for 3–4 minutes, stirring frequently, until lightly golden. This step prevents mushy rice.
- Sauté vegetables: add the diced onion, bell peppers, and garlic. Cook for 2–3 minutes until softened and fragrant.
- Add tomato paste and spices: stir in the tomato paste, cumin, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- Add broth: pour in the chicken broth and bring to a boil.
- Simmer: reduce heat to low, cover tightly, and simmer for 20–25 minutes until liquid is absorbed and rice is tender.
- Fluff and rest: remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
Tips
- Toast the rice before adding liquid to prevent mushy Spanish rice.
- Don't skip the toasting step — this creates a nutty flavor and helps each grain stay separate.
- Let the rice rest covered after cooking for fluffier grains.
- Bell peppers add sweetness — the combination of orange and yellow peppers brings beautiful color and natural sweetness to the dish.
- Keep the lid on while simmering to trap steam and cook the rice evenly.
- Top with fresh cilantro and lime juice for extra brightness; stir in black beans for added protein; use as a base for burrito bowls.
- Refrigerate for up to 5 days; reheat with a splash of water or broth. Can be frozen for up to 3 months.