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Spanish Rice with Roasted Red Peppers

Extra-flavorful, Mexican-style red rice
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: Mexican rice, Spanish rice
Servings: 4

Ingredients

Cooking liquid:

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 clove garlic minced
  • Black pepper to taste
  • ¼ tsp dried oregano leaves
  • ¼ tsp dried thyme
  • 2 tbsp chopped fresh cilantro some stem ok
  • 15 g parsley leaves chopped (¼ cup of chopped leaves)
  • 2 cup vegetable broth
  • 60 to 120 ml water (¼ to ½ cup, see note)

Rice & vegetables:

  • 1 tbsp olive oil
  • 1 cup rice
  • 3 roasted red bell peppers chopped
  • Parsley or cilantro for serving

Instructions

  • Make the cooking liquid. Heat the oil in a pot over medium low heat. Cook the onion about 5 minutes, stirring occasionally to avoid much browning.
  • Add the rest of the cooking liquid ingredients and simmer for 3 minutes. Off heat and use an immersion blender to puree the mix. Set aside.
  • Cook the rice. Heat the oil in a pot over medium low heat. Add the rice and cook 3 minutes, stirring frequently, until the rice becomes translucent. Avoid letting the rice burn. Add the cooking liquid and simmer over low heat, covered, 15 minutes.
  • Let stand 5 minutes. Mix in the chopped roasted peppers. Taste for salt (depending on the salt content of your vegetable broth). Serve garnished with parsley or cilantro leaves.

Notes

  1. With ½ cup water, the finished rice is a little saucy. Personally, I like it this way. With ¼ cup rice, the rice is drier like a classic Spanish rice, but you will need to keep an eye on the pot and possibly add some extra water to avoid the bottom getting too crispy.