Zesty Spanish Rice Primavera

A delightful twist on traditional Spanish rice, Zesty Spanish Rice Primavera combines a medley of vibrant vegetables and aromatic spices to create a dish that is both colorful and flavorful. Perfect as a side or a main dish, it is sure to be a family favorite.

Prep time: 10 minutes
Cook time: 24 minutes
Serves: 4

Ingredients

1 cup long-grain white rice

2 cups chicken broth

1 tablespoon olive oil

1 cup diced tomatoes, drained

1 small onion, finely chopped

1 bell pepper, diced

1/2 cup corn kernels

1/2 cup green peas

2 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Salt and pepper to taste

2 tablespoons fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until fragrant.

2. Stir in rice, coating with the oil. Cook until the rice turns opaque, about 3 minutes.

3. Pour in chicken broth, diced tomatoes, paprika, cumin, cayenne pepper, salt, and pepper. Stir well to combine.

4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

5. Add bell peppers, corn, and peas. Stir to incorporate, then cover and cook for an additional 5-7 minutes until the rice is tender and vegetables are cooked through.

6. Remove from heat, garnish with fresh cilantro, and serve warm.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat, stirring occasionally, until warmed through. Add a splash of broth if the rice becomes too dry.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.