Spanish Rice Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet rice dish with onions, bell peppers, jalapeños, garlic, cumin, and oregano, cooked in chicken broth. It's flavorful, slightly spicy, and pairs perfectly with Mexican mains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil (or the oil of your choice)
- 1 small yellow onion (diced small)
- 1/2 medium red bell pepper (seeded and diced small (or the color of your choice))
- 1/2 or 1 jalapeno pepper (concerned about the spiciness level? see the ingredient notes above)
- 2 cloves garlic (finely minced)
- 1 cup long grain basmati rice (rinsed)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 8 ounces chicken broth (I used reduced sodium chicken broth, use vegetable broth to keep vegetarian)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 23m
- Sodium
- 461mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 16mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.