Spanish Rice

This simple, flavorful rice is one of my go-to staples—perfectly spiced with garlic and chili, balanced by sweet pops of peas, and cooked to fluffy perfection. It comes together in one pot with pantry-friendly ingredients, making it a quick side or base for your favorite meals. My favorite way to enjoy it? Piled into a taco bowl with taco meat or black beans, roasted veggies, and a scoop of guac.

Ingredients:

- 1 cup rice

- 1½ cups water or broth

- ½ onion, chopped

- 1–2 teaspoons fresh garlic, minced

- 1 teaspoon chili powder

- 1 teaspoon salt

- 1 tablespoon olive oil

- ½ cup frozen peas

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté for 2–3 minutes until fragrant and slightly translucent.

2. Toast the rice:

Stir in the rice and cook for another 1–2 minutes, letting the rice lightly toast and absorb flavor.

3. Add liquid and spices:

Pour in the water or broth. Stir in chili powder and salt. Bring the mixture to a boil.

4. Simmer:

Once boiling, reduce heat to low, cover with a lid, and let simmer for 15 minutes. About halfway through cooking (around the 7–8 minute mark), lift the lid quickly and stir in the frozen peas. Replace lid and continue simmering.

Once all the liquid is absorbed and the rice is tender, remove from heat. Let sit covered for 5 minutes, then fluff with a fork. Serve warm.

Per Serving (4 servings):

• Calories: ~221

• Carbohydrates: ~41g

• Protein: ~4.25g

• Fat: ~3.9g**