Cheesy One Pot Spanish Rice


  • 6 cloves garlic
  • 1 small onion (white, yellow or red)
  • 2 bell peppers (any two colors)
  • 1 tbsp oil
  • 1 1/2 cups rice
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 3 cups vegetable broth
  • 1 (8 oz) can tomato sauce
  • 2 cups frozen corn
  • to taste salt
  • to taste pepper
  • 1 cup Crystal Farms Shredded Wisconsin Sharp Cheddar Cheese

Optional: avocado, lime, cilantro for garnish


  • Mince 6 cloves garlic and 1 small onion.
  • Dice 2 bell peppers.
  • Heat 1 tbsp oil in cast iron Dutch oven skillet or any heavy-bottomed soup pan. Add the minced garlic and onions. Sauté for 4-5 minutes, stirring occasionally.
  • Add the diced bell peppers to the garlic and onions. Sauté for 4-5 minutes, stirring occasionally.
  • Add 1 1/2 cups white rice, 1 tsp smoked paprika, 1 tsp ground cumin, and a generous pinch of salt and pepper to the pan. Sauté 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 Wisconsin Sharp Cheddar Cheese and stir to incorporate. Add more salt and pepper if desired.

  • Garnish with avocado, limes, and cilantro (optional).
Recipe Courtesy of: The Rustic Foodie