Tomato Garlic Spanish Rice

  • 2 tbsp. extra-virgin olive oil
  • 1/4 medium onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 c. long grain white rice
  • 2 c. low-sodium chicken broth
  • 1 c. tomato sauce
  • Juice of 1/2 lemon
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano 
  • 1/2 tsp. ground cumin
  • salt and pepper
  • 1 tbsp. freshly chopped cilantro, for garnish


  1. In a medium saucepan over medium heat, heat oil.
  2. Add onion and pepper and cook until softened slightly, 3 to 4 minutes.
  3. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes.
  4. Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.
  5. Increase heat to high and bring to a boil, then reduce heat to low and bring to a gentle simmer.
  6. Cook until all liquid is absorbed, 15 to 18 minutes. 
  7. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork.
  8. Season to taste with salt and pepper, top with cilantro, and serve immediately.

Credits: Delish

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