Ingredients:

  • 1 cup (190g) long-grain white rice
  • 2 cups (475ml) chicken or vegetable broth
  • 1 medium onion, finely chopped
  • 1 bell pepper (red or green), diced
  • 2 cloves garlic, minced
  • 1 cup (150g) canned diced tomatoes (with juice)
  • 1 tsp (5g) smoked paprika
  • 1/4 tsp (1g) saffron threads (optional)
  • 1/2 tsp (2g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Sauté the chopped onion and bell pepper until softened (about 5 minutes).
  3. Add minced garlic and cook for an additional minute.
  4. Stir in smoked paprika and saffron threads; cook until fragrant.
  5. Add the rice, stirring to coat in the vegetable mixture (about 1 minute).
  6. Pour in the broth and diced tomatoes, then season with salt and pepper.
  7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.
  8. Fluff the rice with a fork before serving.