Zesty Vegan Spanish Rice Bowl
Experience the vibrant flavors of traditional Spanish rice with this zesty vegan recipe. Infused with rich spices, bell peppers, and tomatoes, this dish offers a rainbow of colors and tastes. Perfect as a side or a hearty main, this rice bowl is not only satisfying but also packed with nutrients. Enjoy it warm, topped with fresh cilantro or avocado for that extra flair!
ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) diced tomatoes with juice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup frozen peas (optional)
- Fresh cilantro for garnish
steps
- 1.
Rinse the rice under cold water until the water runs clear; drain and set aside.
- 2.
In a large skillet, heat the olive oil over medium heat; add the onion and sauté until translucent.
- 3.
Add the garlic, red and green bell peppers; cook for another 3-5 minutes until softened.
- 4.
Stir in the smoked paprika, cumin, chili powder, salt, and pepper. Mix until the vegetables are well coated.
- 5.
Add the rinsed rice and toast for 2-3 minutes, stirring frequently.
- 6.
Pour in the vegetable broth and diced tomatoes with their juice; bring to a boil.
- 7.
Reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and liquid is absorbed.
- 8.
If desired, stir in frozen peas in the last 5 minutes of cooking.
- 9.
Fluff the rice with a fork; garnish with fresh cilantro before serving.