Spanish Rice
"This Spanish rice showcases the flavors of olive oil, garlic, tomatoes, lemon, and paprika, along with rice, baby onions, red peppers, and almonds. Serving size kind of depends on what else you're serving with it."
Original is 2-4 servings
Ingredients
Nutritional
- Serving Size: 1 (1276.5 g)
- Calories 532.3
- Total Fat - 25.9 g
- Saturated Fat - 3.4 g
- Cholesterol - 0 mg
- Sodium - 547.9 mg
- Total Carbohydrate - 65.9 g
- Dietary Fiber - 12.7 g
- Sugars - 20.3 g
- Protein - 14.3 g
- Calcium - 225.1 mg
- Iron - 4.6 mg
- Vitamin C - 87.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a large pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
Step 2
Add the diced tomatoes to the pan and cook for about 5 minutes until they start to soften and release their juices.
Step 3
Stir in the lemon juice and paprika, and season with salt and pepper to taste.
Step 4
Add the rice to the pan, stirring well to coat it with the tomato mixture.
Step 5
Pour 2 cups of water into the pan and bring it to a boil. Reduce the heat to low, cover the pan, and simmer for about 20 minutes until the rice is cooked and has absorbed the liquid.
Step 6
Meanwhile, in a separate pan, heat a tablespoon of olive oil over medium heat. Add the baby onions and diced red pepper. Sauté for about 5 minutes until they are tender and slightly caramelized.
Step 7
In the same pan, add the slivered almonds and toast them for a few minutes until they are lightly golden.
Step 8
Once the rice is cooked, fluff it with a fork and gently fold in the sautéed baby onions, red pepper, and toasted almonds.
Step 9
Garnish with fresh parsley and serve the Spanish rice dish warm.
Tips
No special items needed.
1 Reviews
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