The Ultimate 20-Minute Side Dish: Authentic One-Pot Spanish Rice That Goes with Everything
After this recipe, you’ll forget about the ordinary rice’s taste forever.
People across the world might have the same set of side dishes that are used more frequently than others, but it’s true that those can be cooked in very different ways.
If you love rice but have suddenly become sick and tired of its taste, make sure you try the Spanish version complemented by spices and fresh vegetables. In fact, the Spanish rice is easy to make and can be served with literally anything, be that meat, seafood or just vegetables.
Ingredients: 1.5 cups of long-grain rice, 2 tablespoons of olive oil, 1 small onion (finely chopped), 1 bell pepper (red or yellow, chopped), 3 cloves of garlic (minced), 1.5 cups of chopped tomatoes (or one 14.5-ounce can), 3 cups of chicken or vegetable broth, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, 1/4 teaspoon of saffron threads (optional, for an authentic Spanish flavor), salt and black pepper to taste, fresh parsley for garnish.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and bell pepper, and fry for about 5 minutes, until the vegetables are tender and lightly golden.
Add the minced garlic and stir for about 1 minute until fragrant.
Add the rice and stir to coat the grains with oil and the vegetable mixture. Fry the rice for about 2–3 minutes; this will help it absorb the flavors and give it a light nutty taste.
Add the chopped tomatoes, smoked paprika, ground cumin, and saffron strands (if using). Stir to distribute the spices and tomatoes evenly throughout the rice.
Slowly pour in the broth and stir. Season with salt and pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan, and cook the rice for about 20 minutes. Do not lift the lid during this time to prevent the steam from being released, as it is necessary for even cooking.
After 20 minutes, check to see if the rice has absorbed all the liquid. If not, continue cooking for another 5 minutes with the lid on.
When the rice is tender and has absorbed the flavorful broth, remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork to separate the grains, and garnish with fresh parsley.
