A delightful vegetarian rice dish inspired by Spanish flavors, perfect for a quick and satisfying meal.
Blend the tomatoes, garlic, and onion with half a cup of vegetable broth in a food processor until smooth.
Blending the ingredients ensures a smooth and consistent base for the rice.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot before adding the rice to prevent sticking.
Add the rice to the saucepan and stir until it is coated with the oil.
Stirring the rice in oil helps toasting it slightly, enhancing its flavor.
Pour the blended tomato mixture into the saucepan with the rice and stir well.
Mix thoroughly to ensure the rice absorbs the flavors evenly.
Add the remaining vegetable broth, cover the saucepan, and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom of the pan.
Stir in the diced green and red bell peppers and green chilies. Cook for an additional 5 minutes until heated through.
Adding the peppers at the end keeps them slightly crunchy, adding texture to the dish.
Serve the rice warm, garnished with fresh herbs if desired.
A sprinkle of chopped parsley or cilantro adds a fresh touch to the dish.
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