Saffron-Infused Spanish Rice with Roasted Red Peppers

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Fluffy Spanish-style rice cooked with aromatic saffron and diced roasted red peppers for a colorful, fragrant side dish. This Spanish-inspired rice and grain recipe (vegetarian, gluten free), ready in about 40 minutes, pairs long grain white rice, vegetable broth, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups long grain white rice
• 3 cups vegetable broth
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 cup roasted red peppers, diced
• 1/2 tsp saffron threads
• 1 tsp sweet paprika
• 1 tsp sea salt
• 2 tbsp fresh parsley, chopped
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: In a small bowl, soak 1/2 tsp saffron threads in 1/4 cup warm vegetable broth for 10 minutes to release color and flavor.
2. Step 2: Heat 2 tbsp extra virgin olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups long grain white rice to the pan, stirring to coat the grains with oil and garlic. Cook for 2 minutes until some grains appear translucent.
4. Step 4: Pour in the soaked saffron broth along with the remaining 2 3/4 cups vegetable broth, 1 tsp sweet paprika, and 1 tsp sea salt. Stir to combine.
5. Step 5: Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes without stirring.
6. Step 6: After 15 minutes, gently fold in 1 cup diced roasted red peppers. Cover and cook for an additional 5 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and fluff rice with a fork. Season with 1/4 tsp freshly ground black pepper and 2 tbsp chopped fresh parsley before serving.