Cheesy One Pot Spanish Rice
Ingredients
- 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
Instructions
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Mince 6 cloves garlic and 1 small onion.
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Dice 2 bell peppers.
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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.
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Add the diced bell peppers to the garlic and onions. Sauté for 4-5 minutes, stirring occasionally.
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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.
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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.
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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.
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After 15 minutes, the rice should be cooked. If the rice is still too hard, simply cook for an additional couple of minutes.
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Add a heaping cup of Crystal Farms® Shredded Wisconsin Sharp Cheddar Cheese and stir to incorporate. Add more salt and pepper if desired.
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Garnish with avocado, limes, and cilantro (optional).
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