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Spanish Rice

Spanish Rice

Smoked paprika makes this irresistible rice side dish the star of the plate. Versatile to serve beside beef, chicken, pork and shrimp, it can also become a quick meatless main dish by adding black beans and using Vegetable Broth.

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Serves 6

Prep time 10 min.

Cook time 25 min.

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup diced onion
  • 1 tsp. kosher salt
  • 1 1/2 cups uncooked long grain white rice
  • 1 tsp. minced garlic
  • 2 1/2 cups College Inn® Chicken Broth or Vegetable Broth
  • 1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained
  • 3 Tbsp. Contadina® Tomato Paste
  • 2 tsp. Spanish smoked paprika (Pimentón Ahumado)
  • 1 tsp. dried oregano or 1 Tbsp. chopped fresh oregano leaves

Directions

  1. Heat oil in a 10-inch skillet over medium-high heat. Add onion and salt; cook 3 minutes until softened, stirring frequently. Reduce heat to medium and add rice and garlic; cook 1 minute, stirring constantly.
  2. Add broth, diced tomatoes, tomato paste, paprika and oregano. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes.
  3. Remove from heat and let stand 5 minutes. Fluff with a fork and serve.

VARIATIONS: Prepare recipe as directed above, except:

  • For Black Bean Spanish Rice, prepare recipe as directed, except gently stir in 1 can (15 oz.) black beans, rinsed and drained, before the 5-minute stand time in Step 3.

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