Homemade Spanish Rice

#easyrecipe #food #ricerecipe
In this video, learn how to make a delicious and flavorful Spanish rice dish with chopped bell peppers. This easy-to-follow recipe uses simple ingredients like Spanish rice, bell peppers, onion, garlic, and chicken bouillon to create a tasty side dish or main course that's perfect for any occasion.
To begin, we sauté finely chopped onions, minced garlic, and vibrant bell peppers in oil until they're soft and fragrant. Then, we add Spanish rice to the skillet and toast it until golden brown, enhancing its nutty flavor.
Next, we dissolve chicken bouillon cubes in boiling water to create a flavorful broth, which we pour over the rice and vegetables. We also add tomato paste (or tomato sauce as a substitute), ground cumin, paprika, salt, and pepper to infuse the rice with rich, savory flavors.
After simmering the rice until it's tender and has absorbed all the liquid, we fluff it with a fork and let it rest for a few minutes before serving. Garnish with fresh cilantro or parsley for a pop of color and freshness.
Whether you're serving it as a side dish for your favorite Mexican-inspired meal or enjoying it as a satisfying main course, this Spanish rice recipe is sure to become a family favorite. Watch the video to see how easy it is to make this flavorful dish at home!
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Ingredients:
1 cup Spanish rice
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cups water
1 or 2 chicken bouillon cubes (adjust according to taste)
1 teaspoon tomato paste / or 2-3 tablespoons tomato sauce
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Chopped fresh cilantro or parsley for garnish (optional)
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and chopped bell pepper to the skillet, and cook for an additional 2 minutes until fragrant.
Stir in the Spanish rice and cook, stirring frequently, until the rice is lightly toasted and golden brown, about 3-4 minutes.
In a separate pot, bring 2 cups of water to a boil. Dissolve the chicken bouillon cubes or powder in the boiling water, stirring until fully dissolved.
Pour the chicken bouillon mixture into the skillet with the rice and vegetables. Add the tomato paste, ground cumin, paprika, salt, and pepper, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
Once the rice is cooked, fluff it with a fork and let it sit, covered, for a few minutes before serving.
Garnish with chopped fresh cilantro or parsley, if desired, and serve hot as a delicious side dish or main course.
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