A flavorful and spicy rice dish inspired by Spanish cuisine. Perfect as a side or main dish, it combines vibrant ingredients for a delightful meal.
Preparation time
10min
Cooking time
35min
Ingredients
4 Servings
- 1 bell pepper
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 500 milliliters chicken broth
- 3 garlic cloves
- 200 grams long-grain rice
- 2 tablespoons olive oil
- 1 onion
- 1 teaspoon paprika
- 2 tablespoons parsley
- 150 grams peas
- 1 teaspoon salt
- 400 grams tomatoes
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the chopped onion and cook until soft, about 5 minutes.
Step 3
Stir in the minced garlic and diced bell pepper, and cook for another 5 minutes.
Step 4
Add the canned diced tomatoes and cook for 5 more minutes, stirring occasionally.
Step 5
Stir in the rice, chicken broth, paprika, cayenne pepper, salt, and black pepper. Bring to a boil.
Step 6
Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
Step 7
Stir in the peas and cook for another 5 minutes, until heated through.
Step 8
Remove from heat and sprinkle with chopped fresh parsley before serving.