Spanish Rice

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This Spanish rice is so flavorful and loaded with fresh vegetables like onion, red and green bell peppers, and fresh tomatoes.  It is a versatile side dish that can complement grilled meats, chicken, or fish.   

Serves: 6 Prep time: 10 min. Cooking time: 30 min. Total time: 40 min.

Ingredients:

2 Tablespoons Olive oil

2 cloves garlic, minced

1 medium yellow sweet onion, diced

½ green bell pepper, diced

½ red bell pepper, diced

2 Roma tomatoes, diced

2 cups Basmati rice, rinsed thoroughly and strained

1 – 15 oz. can diced tomatoes, sweet onion and garlic or fire roasted

1 – 15 oz. can chicken broth plus 1 cup water

Salt and pepper to taste

Instructions:

1.  Heat olive oil in a large skillet over medium heat.  Add garlic and onion and cook until onion is translucent, about 2 minutes.

2.  Add green and red bell peppers. Cook until the peppers soften about 7 minutes.

3.  Add diced Roma tomatoes.  Cook another 2 minutes or until tomatoes soften.

4.  Stir and toast rinsed and strained rice with cooked vegetables.   

4.  Add can of diced tomatoes with its juices, chicken broth, and water.  Bring to a boil.  Then turn heat down to low-medium and let simmer uncovered for 20 minutes or until rice is cooked. 

4.  Add salt and pepper to taste and fluff rice with a fork. 

5.  Serve with grilled meat, chicken, or fish. 

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Nutrition Facts:

Serving Size: 1 cup

Calories: 193

Total Fat: 5 g

Total Carbohydrate: 23 g

Protein: 5 g

Equivalents: 1 Starch, 1 Vegetable, and 1 Fat