Spanish rice with capsicum and chilli

    (1753)
    40 minutes

    Rice is sauteed with onion and green capsicum, and then simmered with water, chopped tomatoes and chilli powder.


    1667 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 cup (185g) uncooked white rice
    • 1 onion, chopped
    • 1/2 green capsicum chopped
    • 2 cups (500ml) water
    • 315g tinned choppped tomatoes
    • 2 teaspoons chilli powder, or to taste
    • 1 tsp salt

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat oil in a deep frypan over medium heat. Saute rice, onion and capsicum until rice is browned and onions are tender.
    2. Stir in water and tomatoes. Season with chilli powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
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    Reviews and Ratings
    Global Ratings:
    (1753)

    Reviews in English (1288)

    by
    3361

    I have made this recipe for probably about 16 years now. I wanted to throw out there some suggestions to make it taste more authinic. #1.Use bacon grease instead of vegetable oil. #2. Add chopped garlic with your chopped onions and bell peppers. #3. Saute your onions, garlic, and bell pepper first before adding the rice. #4. Brown rice well. #5. Use chicken broth instead of water!!!! It gives it that much more flavoring. #6. Add in about a 1/2 teaspoon of ground cumino. This spice you will find in all true mexican food but it is very strong a little makes it wonderful....a lot is too overpowering and can ruining a dish. #6. Add some parsely to it. I love parsley and use it in every dish. The best rice to use for this meal is long grain. I will be serving it tonight with homemade Empanadas. I hope my additions helps.  -  02 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    520

    I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers. This gave it the little added "bite" that I was used to in Spanish cuisine. Five cheers for Dave on this fine recipe. I will make it many more times, as my small family and many friends agreed with me on the outcome. Thanks again, Dave.  -  25 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    433

    A fine recipe on its own, but can be perfected(at least to my tastes) with a few alterations. 2 tablespoons olive oil 1 cup uncooked white rice 2 green onions, chopped 1 large jalepeno, chopped and seeded 1 1/2 cups chicken broth 1/2 cup tomato sauce 1 (10 ounce) can diced tomatoes and green chiles 1 1/2 teaspoons chili powder. 1/2 teaspoon crushed cayenne pepper. 1 teaspoon salt Saute onions and jalepeno seperately, set aside. Brown rice, add back in the sauted veggies, and follow recipe as is. I would suggest reserving the rest of the chicken stock, and stir the rice every 10 minutes of simmering. It can easily burn unattended. Add more stock if needed. When rice is done(after about 25 minutes), fluff with fork and serve. Color, taste, and texture should be restaurant quality.  -  23 Feb 2003  (Review from Allrecipes USA and Canada)

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