Servings: 6
Extra-virgin olive oil 
2 tbsp
1/4, finely chopped
Rd bell pepper
1/2, finely chopped
Long-grain white rice 
2 cups
Low-sodium vegetable broth 
2 cups
Tomato sauce 
1 cup
Lemon juice
1/2 lemon
Chili powder 
1 tsp
Garlic powder 
1 tsp
Ground cumin 
1/2 tsp
Dried oregano 
1 tsp
to taste
Ground black pepper 
to taste
1 tbsp, chopped
Cooking Rice: Spanish Rice Recipe
10 m
40 m
Ready in:
50 m
  1. Heat olive oil in a saucepan over medium. Cook onion and pepper for 4 minutes, or until softened. Add rice. Cook for 5 minutes, or until lightly golden. 
  2. Then, add broth, tomato sauce, juice, chili, garlic powder, cumin, and oregano. Season with salt and ground black pepper. 
  3. Over high heat, bring to a boil. Reduce to low. Bring to a simmer. Cover. Cook for 15 minutes, or until the liquid is absorbed. Remove from heat. Allow the Spanish rice to rest for 5 minutes. Fluff using a fork. Season with ground black pepper and salt. Garnish with cilantro. Serve and enjoy!