Cheesy Spanish Rice (One Pot)

Cheesy Spanish rice in white bowl with fork garnished with cilantro, avocado slices, and lime wedge.

4.50 from 6 votes

This Cheesy Spanish Rice is a flavorful gluten free side dish! It's made on the stove top with garlic, onions, peppers, corn and tomato sauce.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Spanish

Diet: Gluten Free, Vegetarian

Keyword: Spanish rice with cheese, Spanish rice with corn, gluten free Spanish rice,

Servings:

Calories: 385kcal

Author: Christine Rooney

Equipment

Cast Iron Casserole Braiser or Dutch oven

Ingredients

6 cloves garlic
1 small onion any color, or half a large onion
2 bell peppers any color
2 Tbsp. olive oil
1 ½ cups long grain white rice
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. dried oregano
1 tsp. cumin
2 ½ cups low sodium vegetable broth or low sodium chicken broth
1 cup crushed tomatoes or tomato sauce
1 cup frozen corn
½ tsp. kosher salt
½ tsp. pepper
1 ¼ cups sharp cheddar cheese shredded
cilantro, limes, avocado for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 small onion (any color). You can also use half a large onion (any color).
Dice 2 bell peppers (any color). Remove the seeds and membranes and discard.
Place a 3.8 quart cast iron braiser (or Dutch oven or large skillet) on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil.
Once the oil is heated, add the diced bell peppers and minced garlic. Sauté for 5-6 minutes, stirring occasionally.
Add 1 ½ cups of long grain white rice to the pot and stir until combined.
Add 1 tsp. each of chili powder, smoked paprika, dried oregano, and cumin powder along with ½ tsp. each of kosher salt and pepper to the pot. Stir until completely combined and sauté for 1-2 minutes, or until fragrant.
Add 2 ½ cups of low sodium vegetable broth (or low sodium chicken broth) to the pot (use a liquid glass measuring cup to measure the broth).
Add 1 cup of crushed tomatoes (or tomato sauce) to the pot (use a dry measuring cup to measure this).
Add 1 cup of frozen corn to the pot. Stir all of these ingredients together until combined.
Turn the heat to high and bring to a boil. Once boiling, reduce to a simmer on medium-low heat, place the lid on the pot, and cook for 15 minutes (do not stir the rice).
After 15 minutes, check the rice to see that it is tender, but not mushy and has absorbed all of the liquid.
Cook for a few additional minutes if needed.
Once the rice is cooked, sprinkle 1 cup of shredded cheese over the top and carefully fold it into the rice.
Taste the dish and adjust the seasoning as needed.
To Serve: Garnish with extra shredded cheese. Add some fresh cilantro, a squeeze of lime juice, and sliced avocado (optional).

Notes

Low sodium chicken broth may be substituted for low sodium vegetable broth.

Make sure to use a Dutch oven or large skillet with a lid large enough to fit all of the ingredients.

Nutrition