Spanish Rice Simmered with Tomato and Bell Pepper

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, flavorful Spanish rice cooked with fresh tomatoes and bell peppers, perfect as a side or base for many dishes. This spanish-inspired rice & grains (vegetarian) ready in about 40 minutes pairs (300g) long grain white rice, olive oil, finely chopped medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 30 min Serves 4 Spanish cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear and drain.
  2. Step 2: Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely chopped medium onion and 1 diced red bell pepper, sauté for 5 minutes until softened.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
  4. Step 4: Add the drained rice and toast it for 2 minutes, stirring frequently to coat grains in oil.
  5. Step 5: Pour in 1 cup canned diced tomatoes and 3 cups chicken broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil over high heat.
  6. Step 6: Reduce heat to low, cover, and simmer gently for 18-20 minutes until rice is tender and liquid is absorbed.
  7. Step 7: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and stir in 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Spanish Rice Simmered with Tomato and Bell Pepper take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spanish Rice Simmered with Tomato and Bell Pepper?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (300g) long grain white rice from drying out.

Can I substitute ingredients in Spanish Rice Simmered with Tomato and Bell Pepper?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spanish Rice Simmered with Tomato and Bell Pepper for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spanish Rice Simmered with Tomato and Bell Pepper vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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