Spanish Rice and Vegetables

Dive into the vibrant flavors of this Spanish Rice and Vegetables recipe, a perfect one-pan dish that’s packed with wholesome ingredients, aromatic spices, and plenty of fresh, colorful vegetables. Tender long-grain white rice is simmered to perfection in a savory blend of vegetable broth, diced tomatoes, and smoky paprika, while bell peppers, zucchini, and peas add a delightful pop of texture and natural sweetness. This plant-based recipe is not only easy to make in just 45 minutes but also bursting with bold Mediterranean-inspired flavors that will transport your taste buds. Perfect as a hearty main dish or a flavorful side, this vegan-friendly recipe is beautifully finished with fresh parsley and optional lemon wedges to brighten every bite. Whether you're cooking for family or meal-prepping for the week, Spanish Rice and Vegetables is a comforting classic that’s sure to impress!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 medium zucchini, diced
• 2 tablespoons tomato paste
• 14 ounces diced tomatoes (canned, with juices)
• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoons dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 pieces lemon wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 2-3 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced red bell pepper, green bell pepper, and zucchini to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Step 6

Add the diced tomatoes (including their juices) and stir to combine.

Step 7

Mix in the rice, ensuring it is evenly coated with the tomato mixture.

Step 8

Pour in the vegetable broth, smoked paprika, cumin, oregano, salt, and black pepper. Stir well.

Step 9

Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.

Step 10

Simmer for 15-18 minutes, or until the rice is tender and absorbs most of the liquid. Stir occasionally to prevent sticking.

Step 11

In the last 3 minutes of cooking, stir in the frozen peas and allow them to heat through.

Step 12

Remove the pan from heat and let it sit covered for 5 minutes to allow the flavors to meld.

Step 13

Fluff the rice with a fork and garnish with chopped parsley.

Step 14

Serve warm with optional lemon wedges for added freshness.

Nutrition Facts

Serving size	(2020.2g)

Amount per serving	% Daily Value*
Calories	1143.9

Total Fat 36.8g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4269.6mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 34.3g	0%
Total Sugars 54.8g
Protein 36.5g	0%

Vitamin D 0IU	0%
Calcium 358.2mg	0%
Iron 14.7mg	0%
Potassium 3972.6mg	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: 27.7%

Protein: 12.2%

Carbs: 60.1%