Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Rinse the rice under cold water until the water runs mostly clear, then drain well.
- Heat the olive oil in a medium pot over medium heat.
- Add the onion and carrot and cook for 3-4 minutes until they begin to soften.
- Add the diced bell pepper and cook for another 2 minutes.
- Stir in the garlic, paprika, cumin if using, salt, and black pepper and cook for about 30 seconds.
- Add the rice and stir for 1 minute to lightly coat the grains with the oil and seasonings.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover, and Simmer until the rice is tender and the liquid is absorbed; cooking time may vary by rice variety. Add the peas during the final 5 minutes of cooking.
- Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork.
- Transfer to a serving dish, top generously with fresh chopped parsley, and serve warm.
Nutrition
Notes
- Rinse the long-grain rice before cooking to remove excess surface starch and help keep the grains separate.
- Use a pot with a tight-fitting lid and keep the heat low once the broth has come to a simmer.
- Add frozen peas directly during the last 5 minutes of cooking; there is no need to thaw them first.
- Avoid stirring the rice repeatedly while it simmers, as this can make the grains sticky or unevenly cooked.
- After cooking, leave the pot covered for 5 minutes before fluffing the rice gently with a fork.
- Cool leftover rice promptly, refrigerate within 1 hour, and use within 24 hours or freeze promptly. Reheat thoroughly until steaming hot, and do not reheat more than once.