Chef Boy I Be Illinois Seventies Spanish Rice

Transport yourself back to the chic, retro flavors of the 1970s with "Chef Boy I Be Illinois Seventies Spanish Rice," a vibrant and hearty one-pot dish that perfectly blends nostalgia with crave-worthy comfort. Featuring tender, fluffy long-grain rice infused with a rich tomato base and spiced with smoky paprika, chili powder, and earthy cumin, this recipe is a homage to classic Spanish rice with a playful twist. Colorful additions like sautéed green bell peppers, onions, and sweet peas provide texture and pops of brightness. Cooked in flavorful chicken broth and finished with a garnish of fresh parsley, this dish is an easy weeknight dinner or an impressive side for gatherings. With just 15 minutes of prep time and one skillet, it’s brimming with bold flavors and convenience—perfect for channeling your inner retro chef while still catering to modern tastes.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups long-grain white rice
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 14 ounces diced tomatoes, canned
• 3 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cups frozen peas
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Rinse the rice thoroughly under cold water until the water runs clear, then drain and set aside.

Step 2

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 3

Add the diced onion and green bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Step 5

Add the tomato paste to the skillet and stir well to coat the vegetables.

Step 6

Pour in the canned diced tomatoes and mix thoroughly.

Step 7

Stir in the uncooked rice, ensuring all grains are evenly coated with the tomato mixture.

Step 8

Pour the chicken broth over the rice and add the paprika, chili powder, cumin, salt, and black pepper. Stir to combine.

Step 9

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is fully absorbed.

Step 10

Add the frozen peas to the skillet during the last 5 minutes of cooking and stir to incorporate.

Step 11

Once the rice is cooked and fluffy, remove it from the heat and let it sit covered for 5 minutes.

Step 12

Fluff the rice with a fork, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	(1919.2g)

Amount per serving	% Daily Value*
Calories	1079.5

Total Fat 31.5g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4612.1mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 17.5g	0%
Total Sugars 26.2g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 297.4mg	0%
Iron 15.1mg	0%
Potassium 2495.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 12.1%

Carbs: 61.9%