Flavorful and easy! Make sure to use long-grain white rice for this recipe.
INGREDIENTS
Servings: 6
Extra-virgin olive oil
2 tbsp
Onion
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
Salt
to taste
Ground black pepper
to taste
Cilantro
1 tbsp, chopped
DIRECTIONS
- 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.
- Then, add broth, tomato sauce, juice, chili, garlic powder, cumin, and oregano. Season with salt and ground black pepper.
- 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!
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