For 4 Servings:
1 cup long-grain white rice
2 tablespoons of olive oil
1 small onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
1 3/4 cups chicken or vegetable broth
1/2 cup of tomato sauce
1/4 teaspoon of cumin
Salt and pepper to taste
Chopped fresh parsley or cilantro for garnish (optional)
1. Rinse the rice under cold running water until the water runs clear. Drain and set aside.
2. In a large skillet with a lid, heat the olive oil over medium heat.
3. Add the diced onion and red bell pepper to the skillet and sauté until they are soft, about 5 minutes.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Stir in the tomato paste and cook for 1-2 minutes until it starts to darken in color.
6. Add the rice to the skillet and stir to coat it with the vegetables and tomato paste.
7. Pour in the chicken broth and add the ground cumin. Stir well to combine.
8. Season with salt and pepper to taste.
9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
10. Simmer for 20-25 minutes until the rice is tender and the liquid has been absorbed.
11. Remove the skillet from the heat and let it sit covered for an additional 5 minutes.
12. Fluff the rice with a fork and garnish with fresh cilantro if desired.
13. Serve hot and enjoy your delicious Spanish Rice!
For 4 Servings:
1 cup long-grain white rice
2 tablespoons of olive oil
1 small onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
1 3/4 cups chicken or vegetable broth
1/2 cup of tomato sauce
1/4 teaspoon of cumin
Salt and pepper to taste
Chopped fresh parsley or cilantro for garnish (optional)
1. Rinse the rice under cold running water until the water runs clear. Drain and set aside.
2. In a large skillet with a lid, heat the olive oil over medium heat.
3. Add the diced onion and red bell pepper to the skillet and sauté until they are soft, about 5 minutes.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Stir in the tomato paste and cook for 1-2 minutes until it starts to darken in color.
6. Add the rice to the skillet and stir to coat it with the vegetables and tomato paste.
7. Pour in the chicken broth and add the ground cumin. Stir well to combine.
8. Season with salt and pepper to taste.
9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
10. Simmer for 20-25 minutes until the rice is tender and the liquid has been absorbed.
11. Remove the skillet from the heat and let it sit covered for an additional 5 minutes.
12. Fluff the rice with a fork and garnish with fresh cilantro if desired.
13. Serve hot and enjoy your delicious Spanish Rice!
