Veggie-Packed Spanish Rice

Veggie-Packed Spanish Rice

A simple, hands-off side dish filled with peppers, carrots, corn and peas. Infused with plenty of tomato and spices!

§ Prep Time: 10 minutes

§ Cook Time: 35 minutes

§ Total Time: 45 minutes

§ Yield: 6 to 8 servings

Ingredients

§ 3 tablespoons olive oil

§ 1 small onion, diced

§ 1 medium green pepper, diced

§ 1 large carrot, peeled and diced

§ 3 cloves garlic, minced

§ 1 1/2 cups long grain white rice

Roman";"> 1 tablespoon tomato paste

§ 1 cup crushed tomatoes*

§ 2 2/3 cups low-sodium vegetable broth

§ 3/4 cup frozen corn kernels

§ 1/2 cup frozen peas

§ 2 teaspoons cumin

§ 1 teaspoon chili powder

§ 1/2 teaspoon salt

§ Chopped cilantro, for garnish

Instructions

1. Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the onion, pepper and carrot. Cook for about 2 minutes, until the vegetables start to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add the rice. Cook for about 6 to 8 minutes, stirring frequently (and then almost constantly toward the end of the 6 to 8 minutes), until the rice is lightly golden brown.

2. Add in the tomato paste and stir to combine, then stir in the tomatoes, the broth, corn, peas, cumin, chili powder and salt. Increase the heat and bring to a boil. Cover, reduce the heat and let gently simmer until the liquid is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and let the rice stand covered for 5 to 10 minutes untouched.

3. Fluff the rice with a fork. Taste and season with additional salt if needed, then garnish with the cilantro.

Source https://ohmyveggies.com