Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup long-grain white rice
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 and 3/4 cups chicken or vegetable broth
- 1/2 cup frozen corn
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot with a lid
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the red and green bell peppers and cook for another 2 minutes.
4. Add the rice, smoked paprika, cumin, salt, and black pepper. Stir to combine and cook for 1 minute.
5. Add the diced tomatoes, black beans, and chicken or vegetable broth. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Stir in the frozen corn and cook for another 2-3 minutes, or until heated through.
9. Remove the pot from the heat and stir in the chopped cilantro.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 298
- Fat: 5g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 10g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use diced green chilies instead of bell peppers.
- You can use kidney beans or pinto beans instead of black beans.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced zucchini or squash for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Make sure to rinse the rice before adding it to the pot to remove any excess starch.
- If the rice is still undercooked after the liquid has been absorbed, add a little more broth or water and continue cooking until tender.
- If the rice is overcooked and mushy, reduce the cooking time or use less liquid.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a little extra broth or water to prevent it from drying out.
Presentation ideas:
- Serve the rice in individual bowls topped with a dollop of sour cream or guacamole.
- Garnish with extra cilantro or sliced jalapeños.
Pairings:
- Serve with a side of tortilla chips or a simple green salad.
Suggested side dishes:
- Cornbread
- Grilled vegetables
- Spanish-style roasted potatoes
Troubleshooting advice:
- If the rice is too dry, add a little more broth or water and continue cooking until tender.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Spanish rice, also known as Mexican rice, is a popular side dish in many Latin American countries. It is typically made with rice, tomatoes, onions, and spices.
Flavor profiles:
- This dish is savory and slightly spicy, with smoky notes from the paprika and cumin.
Serving suggestions:
- Serve this dish as a main course with a side of tortilla chips or a simple green salad.
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Region: Spanish