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.
- 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.
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!
The method of this recipe is fantastic...the puree of tomato, garlic & onion, makes it so easy to prepare. As someone else mentioned, the amount of liquid seemed like too much for the amount of rice, and considering the added liquid from the tomatoe mixture, so I reduced the broth by half AND used brown rice, which worked perfectly. Obviously using brown rice, it took longer - but only about 35 minutes with the lid on, then added the peppers, covered and set aside. This is by far one of the best spanish rice recipes I have come across, and I used LM's tip of adding a touch of saffron - delicious!! Thanks Katzen!