A vibrant and flavorful Spanish-style rice recipe, perfect as a side dish or a base for your favorite meals.
Rinse the rice under cold water until the water runs clear.
Rinsing the rice removes excess starch, preventing it from becoming sticky.
Heat a splash of oil in a deep pot over medium heat.
Ensure the oil is hot before adding the rice for even toasting.
Add the rinsed rice to the pot and toast it, stirring frequently, until it turns a light golden color.
Stirring constantly prevents the rice from burning and ensures even toasting.
Add the chopped onion and bell pepper to the pot and sauté until softened.
Cut the vegetables into small, even pieces for uniform cooking.
Stir in the chopped tomatoes, minced garlic, and smoked paprika, cooking for another 2 minutes.
Allow the spices to bloom in the heat for enhanced flavor.
Dissolve the chicken bouillon in the water and pour it over the rice mixture.
Ensure the bouillon is fully dissolved for even seasoning.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
Avoid lifting the lid during cooking to maintain the steam.
Fluff the rice with a fork before serving.
Fluffing the rice separates the grains for a better texture.
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