Cheesy Spanish Rice (One Pot Recipe)
This Cheesy Spanish Rice recipe is an easy side dish made in one pot and feeds a crowd! It's made with corn, peppers, and cheddar cheese.
Mince 6 cloves garlic and 1 small onion (can use white, yellow, or red onion).
Dice 2 bell peppers (can use any bell pepper color combination of choice).
Heat 1 Tbsp. oil in cast iron Dutch oven skillet or any heavy-bottomed soup pan. Add the minced garlic and onions. Saute for 4-5 minutes, stirring occasionally.
Add the diced bell peppers to the garlic and onions. Saute for 4-5 minutes, stirring occasionally.
Add 1 ½ cups white rice, 1 tsp. smoked paprika, 1 tsp. ground cumin, and a generous pinch of salt and pepper to the pan. Saute for 2-3 minutes, stirring often.
Add 3 cups of vegetable broth and 1 8 oz. can of tomato sauce to the pan and stir together. Add 2 cups of frozen corn and stir once again to combine.
Bring to boil and then reduce the heat to a simmer/low boil. Place the cover on the pan and cook for 15 minutes on a simmer/low boil. Stir the rice every 5 minutes or so to prevent sticking.
After 15 minutes, the rice should be cooked. If the rice is still too hard, simply cook for an additional couple of minutes.
Add a heaping cup of Crystal Farms® shredded sharp cheddar and stir to incorporate. Add more salt and pepper if desired.
Garnish with avocado, limes, and cilantro (optional).
Serving: 1cup | Calories: 208kcal | Carbohydrates: 43g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 361mg | Potassium: 271mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1430IU | Vitamin C: 42mg | Calcium: 27mg | Iron: 1mg