Zesty Spanish Rice Primavera

Name: Zesty Spanish Rice Primavera
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
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

🕒 Prep: 10 min

🔥 Cook: 24 min

🍽 Serves: 4

★★★★★

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Zesty Spanish Rice Primavera is a vibrant dish that brings together the bold flavors of Spanish cuisine with the freshness of spring vegetables. It's a simple, one-pan meal perfect for weeknights when you crave something both comforting and lively.

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Ingredients for Zesty Spanish Rice Primavera

Olive oil forms the flavorful base, infusing the dish with a rich, Mediterranean vibe. Onion and garlic provide an aromatic foundation that complements the long-grain white rice, which absorbs all those wonderful flavors as it cooks. Using chicken broth instead of water gives the rice a savory depth, while diced tomatoes add a touch of acidity and color.

The bell pepper brings a sweet crunch, balancing the spice from the paprika and a hint of warmth from the cayenne pepper. Corn and green peas contribute sweet bites that enhance the dish's texture and color. A sprinkle of cumin adds a subtle earthiness, while salt and pepper round out the seasoning. Finally, fresh cilantro provides a bright, herbal finish.

Tips & Tricks

To prevent the rice from sticking, make sure your skillet is well-oiled before adding the rice.
If you prefer more heat, feel free to increase the amount of cayenne pepper.
For a vegetarian version, swap chicken broth with vegetable broth.

Serving Suggestions

This dish pairs beautifully with grilled chicken or fish for a complete meal. Alternatively, serve it with a side of black beans for a hearty vegetarian feast. A simple green salad with a citrus vinaigrette would complement the flavors nicely.

Frequently Asked Questions

Can I use brown rice instead of white rice?: Yes, but you'll need to adjust the cooking time and liquid amount. Brown rice takes longer to cook, so plan accordingly.
How do I store leftovers?: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of broth or water to keep it moist.

Zesty Spanish Rice Primavera Recipe Walkthrough

Start by heating up your olive oil in a large skillet over medium heat. Once it's shimmering, add the onions and garlic. Sauté them until they're fragrant and the onions turn translucent. This usually takes about 3-4 minutes.

Next, stir in the rice. Make sure each grain is coated with oil, and cook until the rice turns opaque. This step helps prevent the rice from becoming mushy later on. It should take around 3 minutes.

Pour in the chicken broth and add the diced tomatoes, paprika, cumin, cayenne pepper, salt, and pepper. Stir everything well to combine the flavors before bringing the mixture to a boil.

Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. This is where the magic happens—the rice absorbs all those delicious flavors.

After 15 minutes, toss in the bell peppers, corn, and peas. Give it a good stir to mix them in, then cover and cook for another 5-7 minutes until the rice is tender and the vegetables are cooked through.

Remove the skillet from the heat, sprinkle with fresh cilantro, and serve warm.

Why You'll Love This Recipe

Quick and easy to prepare, making it ideal for busy evenings.
Uses fresh, colorful vegetables for a nutrient-packed meal.
One-pan cooking means less cleanup, more relaxation.
Customizable spice level to suit your taste buds.

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

Step-by-step 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.

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