This Spanish Rice is Your Meal Ticket to Madrid

We can’t promise you a holiday, but we can confirm that this Spanish rice dish is the closest you’ll feel to Madrid in your own kitchen.

Bursting with flavors that easily conjure up images of flamenco dances, white sand beaches, and jugs of sangria, the dish is the perfect side to your main meal.

And after you’ve eaten, you’re welcome to take a siesta!

Ingredients

• 2 tbsp. extra-virgin olive oil
• ¼ medium onion, finely chopped
• ½ red bell pepper, finely chopped
• 2 cup long-grain white rice
• 2 cup low-sodium chicken broth
• 1 cup tomato sauce
• Juice of ½ lemon
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• ½ tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. freshly chopped cilantro, for garnish

Method

1. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly (3 to 4 minutes). Add rice and cook, stirring frequently, until toasted (2 to 3 minutes). Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season with salt and pepper.
2. Increase heat to high and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 18 minutes until all liquid is absorbed.
3. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.