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Rachael Ray Spanish Rice Recipe

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Description

Rachael Ray Spanish Rice Recipe is a delicious, easy-to-make dish that is perfect for a quick and satisfying meal. This recipe combines savory rice with a blend of spices and vegetables, resulting in a flavorful and filling dish that is sure to please.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 25 minutes.

Ingredients

  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 can of diced tomatoes, drained
  • 2 cups of chicken broth
  • 1 1/2 cups of long-grain white rice
  • 1/4 cup of chopped fresh parsley

Equipment

  • Large saucepan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion and garlic, and sauté for about 2 minutes or until the onion is translucent.
  3. Add the green and red bell peppers, and sauté for about 5 minutes or until the peppers are tender.
  4. Add the smoked paprika, cumin, salt, and black pepper, and stir to combine.
  5. Add the diced tomatoes, chicken broth, and rice, and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
  7. Simmer the rice for about 20 minutes or until the liquid has been absorbed and the rice is tender.
  8. Remove the saucepan from the heat and let it sit for about 5 minutes.
  9. Fluff the rice with a fork.
  10. Sprinkle the chopped parsley over the top of the rice.
  11. Serve and enjoy!

Notes

For a vegetarian version of this recipe, simply substitute vegetable broth for the chicken broth. You can also add some black beans or corn to the rice for some extra protein and flavor.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 255
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 711mg
  • Total Carbohydrates: 44g
  • Dietary fiber: 3g
  • Sugar: 5g
  • Protein: 5g

Recipe Tips

To make this recipe even easier, you can use pre-chopped vegetables or canned diced tomatoes. You can also add some diced chicken or shrimp to the rice for some extra protein. This dish pairs well with a simple green salad or some crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat the rice in the microwave or on the stovetop before serving.

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