Go Back
Spanish Rice with Corn and Green peas

Spanish Rice with Corn and Green Peas

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Tex-Mex
Servings 6

Equipment

  • 1 medium saucepan with a tight-fitting lid (alternatively, use a Dutch oven or sauté pan with lid)
  • Sharp chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Ingredients
  

  • 1 ½ cups long-grain white rice rinsed under cold water until it runs clear – optionally swap for Minute Rice if you're going for easy spanish rice with minute rice
  • 2 tablespoons olive oil
  • 1 small white onion finely chopped
  • 3 garlic cloves minced
  • 1 large tomato finely diced (or 1 cup canned diced tomatoes with juice)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder mild
  • 1 ½ cups low-sodium chicken broth or vegetable broth for vegetarian option
  • 1 cup frozen corn no need to thaw
  • 1 cup frozen green peas no need to thaw
  • Salt and freshly ground black pepper to taste
  • ¼ cup fresh cilantro chopped (plus extra for garnish)
  • Juice of half a lime optional but a bright finishing touch

Instructions
 

Prep your ingredients

  1. Rinse the rice under cold water until the water runs clear—this is key to preventing clumping. Finely chop the onion and garlic, dice the tomato (if using fresh), and measure out all spices and broth.

Toast the rice

  1. In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir constantly for about 3–4 minutes until the grains are lightly golden. This step adds a lovely nutty depth.

Sauté the aromatics

  1. Push the rice to one side and add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent (don't let the garlic burn).

Add tomato and spices

  1. Stir in the diced tomato along with ground cumin, paprika, and chili powder. Let it cook for another minute, coating the rice and aromatics with the tomato-spice mixture.

Pour in broth and simmer

  1. Add the chicken broth (or vegetable broth), season with salt and pepper, and stir well. Bring to a gentle boil, then reduce heat to low. Cover tightly with a lid and simmer for 12 minutes.

Add corn and peas

  1. After 12 minutes, lift the lid and add the frozen corn and green peas—no need to stir, just spread them evenly on top. Replace the lid and cook for an additional 3–4 minutes, until the rice is tender and the veggies heated through. Turn off heat.

Fluff and finish

  1. Let the rice rest, covered, for 5 minutes. Then use a fork to fluff and gently mix the corn and peas into the rice. Stir in chopped cilantro and lime juice, if using, for that bright, homemade touch.

Garnish and serve

  1. Transfer to a large serving bowl or platter, garnish with more cilantro—and maybe a lime wedge on the side for squeezing.