Description
A vibrant and flavorful Spanish rice dish bursting with spices and aromas, perfect as a side or centerpiece for any meal.
Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Sauté the diced onion for three to five minutes until it becomes translucent.
- Add the minced garlic and cook for one more minute, stirring continuously.
- Stir in the rice and toast it for two to three minutes until it takes on a light golden hue.
- Add the broth, cumin, smoked paprika, lime juice, and salt and pepper.
- Bring to a boil, then reduce to low heat. Cover tightly and let it simmer for 20 minutes.
- Remove from heat and let it sit for a few minutes before fluffing with a fork.
- Garnish with fresh cilantro and serve.
Notes
For a spicier version, add a pinch of cayenne pepper or diced jalapeños. Store leftovers in an airtight container in the fridge for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 232
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg