Spanish Rice

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 3 tomatoes, seeded and diced
  • 1 onion, diced
  • 1 tbsp dried oregano
  • 1/4 tsp crushed saffron
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 1/4 cups uncooked white rice
  • 3 cups boiling water
  • 3 tbsp chopped fresh cilantro
      • Heat 1 tbsp olive oil in large saucepan or deep skillet set over medium heat; sauté 1 garlic clove for 1 minute. Add pepper; sauté for 2 minutes. Stir in tomatoes. Transfer to bowl and set aside.
      • In same saucepan, heat remaining olive oil over medium heat; sauté remaining garlic and onion for 2 minutes. Stir in oregano, saffron, salt and pepper. Add rice; stir in water. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
      • Remove from heat; top with reserved tomato mixture. Cover and let stand for 5 minutes. Stir in cilantro.


      Recipe provided by Chef Jim Coleman



    30 Mins or Less

    Ingredient: Rice & Grains

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Hispanic

    Product: Extra Virgin

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