Prep 15 mins
Cook 30 mins
An easy recipe for vegetarian Spanish rice, using fresh tomatoes, bell peppers and green chilies. Found while searching for Spanish recipes for ZWT5. Cilantro would make a good addition, if you like it.
- 2 tablespoons vegetable oil
- 1 cup rice
- 1 1⁄2 cups crushed tomatoes
- 2 garlic cloves, minced
- 1 small onion, chopped
- 2 1⁄3 cups vegetable broth
- 1⁄4 cup green bell pepper, chopped
- 1⁄4 cup red bell pepper, choped
- 1 (4 ounce) can green chilies
- In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.
- Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
- Stir in the peppers and green chilies. Heat through and serve immediately.
I made this for my wife and she loved it. I honestly will never buy a boxed Spanish rice again! Thanks for the great recipe.
It was great!
I liked the technique of the recipe. Utilizing a puree made for a pretty color and presentation. I also liked stirring in the green chilies at the end. It seemed the flavor wasn't lost in the dish which I appreciated. I did find there was still liquid at the end of the cooking time. I cooked the rice longer, but it turned out a bit softer than we prefer. Next time I would add that last half cup as needed and add the green bell peppers to the pot a few minutes before the rice is finished to soften them. Some might want to add salt. Thank you for sharing the recipe!