Spanish Rice

12 ingredients
7 steps

Ingredients

  • 1 Tbsp. olive oil
  • 1 green pepper, cut into 1/2-inch pieces
  • 1/2 c. chopped onion
  • 1/4 tsp. each: salt and pepper
  • 1 c. long grain rice
  • 1 tsp. minced garlic
  • 1 (13 3/4 oz. or 14 1/2 oz.) can chicken broth
  • 1/4 c. cooking wine
  • 1/4 tsp. paprika
  • pinch of saffron powder
  • 1 (14 1/2 oz.) can stewed tomatoes, drained
  • 1/3 c. chopped pimento stuffed olives

Directions

  1. 1
    Heat oil in large skillet over medium-high heat.
  2. 2
    Add green pepper, onion, salt and pepper; cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
  3. 3
    Stir in rice and garlic; cook, stirring constantly, until rice is tender, about 1 minute.
  4. 4
    Add broth, wine, paprika and saffron; bring to boil. Stir in tomatoes, breaking up with spoon.
  5. 5
    Reduce heat to low; cover and simmer until liquid is absorbed and rice is tender, 20 to 30 minutes.
  6. 6
    Stir in olives.
  7. 7
    Makes 4 1/2 cups.

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