Spanish Rice

Dice the onion and bell pepper. Mince the garlic. Dice the tomato or open the can. Measure out the broth and combine all spices in a small bowl.

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.

Stir in garlic and cook for 1 minute until fragrant. Add the bell pepper and cook for 2 minutes.

Add the rice to the skillet and stir constantly for 2–3 minutes to lightly toast the grains, allowing them to absorb the oil.

Pour in the diced tomato (or canned tomatoes) and stir well. Add all the spices—paprika, saffron, cumin, salt, and black pepper—and stir to combine.

Add the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover with a lid or foil, and simmer for 18–20 minutes until the rice is tender and liquid is mostly absorbed.

Stir in the peas (or your chosen mix-in vegetable) during the last 3 minutes of cooking so they warm through without becoming mushy.

Remove from heat and let rest for 2 minutes. Fluff gently with a fork. Garnish with fresh parsley and serve hot.