Ingredients
Scale
- 1 cup long-grain rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 ¾ cups vegetable broth
- ½ cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup bell peppers, chopped (mix of colors)
- Salt and pepper to taste
Instructions
- Rinse the long-grain rice under cold water until the water runs clear.
- In the rice cooker (sauté function if available), heat the olive oil over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
- Stir in rinsed rice, cumin, and paprika; cook for about 30 seconds to toast the spices.
- Pour in vegetable broth and tomato sauce; stir gently.
- Fold in chopped bell peppers and cover with the lid. Set the rice cooker to cook according to manufacturer instructions (usually 20-25 minutes).
- Once cooking is complete, let sit for 5 minutes before fluffing with a fork.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg