Stovetop Spanish Rice with Roasted Red Pepper and Garlic
A vibrant stovetop rice dish infused with smoky roasted red pepper and garlic, perfect as a side or base for many meals. This spanish-inspired rice & grains (vegetarian) ready in about 35 minutes pairs long grain white rice, roasted red pepper, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 1/2 cups long grain white rice
- 1 cup roasted red pepper, diced
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 1 1/2 cups long grain white rice and toast for 2 minutes, stirring constantly until rice is lightly golden.
- Step 3: Add 1 cup diced roasted red pepper, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
- Step 4: Pour in 3 cups vegetable broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid.
- Step 5: Remove from heat and let the rice rest covered for 5 minutes. Fluff with a fork and sprinkle 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Spanish Rice with Roasted Red Pepper and Garlic take to make?
Total time is about 35 minutes (10 min prep + 25 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 Stovetop Spanish Rice with Roasted Red Pepper and Garlic?
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 long grain white rice from drying out.
Can I substitute ingredients in Stovetop Spanish Rice with Roasted Red Pepper and Garlic?
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 Stovetop Spanish Rice with Roasted Red Pepper and Garlic 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 Stovetop Spanish Rice with Roasted Red Pepper and Garlic 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.
