Spanish Rice Recipe
Make Spanish Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Rinse the Rice
In a fine mesh strainer, rinse the long grain white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- 2
Sauté Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes until softened.
- 3
Toast the Rice
Add the rinsed rice to the skillet and stir well to coat it with the oil and vegetables. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
Cooking
- 4
Combine Ingredients
Stir in the tomato sauce, chicken broth, cumin, smoked paprika, salt, and black pepper into the skillet. Bring the mixture to a boil.
- 5
Simmer
Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and has absorbed all the liquid.
- 6
Add Vegetables
After 15 minutes, stir in the frozen peas and corn. Cover again and cook for an additional 5 minutes until the peas and corn are heated through.
