Veggie-Packed Spanish Rice with Cumin and Chili Powder
A vibrant one-pan Spanish rice loaded with colorful vegetables including bell peppers, carrots, corn, and peas. Seasoned with warm cumin and chili powder, this hearty dish delivers authentic Spanish flavors with a healthy twist. Perfect as a satisfying weeknight dinner or festive side dish for gatherings. The rice absorbs rich tomato and vegetable broth while maintaining a fluffy texture, and the combination of frozen and fresh vegetables adds both convenience and nutrition to this family-friendly meal.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 medium green pepper, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, minced
- 1 ½ cups long grain white ricebrown rice1:1healthy
cook 10-15 minutes longer
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 2 ⅝ cups vegetable broth
- ¾ cup frozen corn kernels
- ½ cup frozen peas
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- cilantro, chopped, for garnish(optional)
Instructions
- 1
Heat olive oil in large skillet over medium heat
- 2
Add onion, pepper and carrot, cook for 2 minutes until vegetables start to soften
- 3
Stir in garlic and cook for 30 seconds until fragrant
- 4
Add rice and cook for 6 to 8 minutes, stirring frequently until lightly golden brown
- 5
Add tomato paste and stir to combine
- 6
Stir in tomatoes, broth, corn, peas, cumin, chili powder and salt
- 7
Increase heat and bring to a boil
- 8
Cover, reduce heat and simmer until liquid is absorbed and rice is tender, about 15 to 20 minutes
- 9
Turn off heat and let rice stand covered for 5 to 10 minutes
- 10
Fluff rice with a fork and taste for seasoning
- 11
Garnish with chopped cilantro
Tips
Toast the rice until golden brown for deeper nutty flavor and better texture that prevents mushiness
Let the rice rest covered after cooking to allow steam to finish cooking and create perfectly fluffy grains
Use frozen vegetables for convenience - they add color and nutrition without extra prep time
Good to Know
Refrigerate leftovers in airtight container for up to 4 days
Can be made 1 day ahead and reheated gently with splash of broth
Serve hot as main dish or side, garnished with fresh cilantro
Common Mistakes
Stir rice constantly during browning to avoid burning
Do not lift lid during simmering to prevent steam loss and uneven cooking
Let rice rest undisturbed after cooking to avoid sticky texture
Substitutions
FAQ
Can I use brown rice instead of white rice?
Yes, substitute brown rice using same amount but increase cooking time by 10-15 minutes and add extra 1/2 cup broth as brown rice needs more liquid and longer cooking.
What if I do not have vegetable broth?
Use water with extra salt or chicken broth for non-vegetarian version. You can also dissolve bouillon cube in hot water as substitute.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 4 days. Reheat gently in microwave or stovetop with splash of broth to restore moisture.