Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the rice under cold running water in a fine-mesh strainer for 2-3 minutes until the water runs clear.

- In a large pot, heat olive oil over medium heat and sauté the chopped onion for about 3 minutes until translucent.

- Add the diced green bell pepper and sauté for an additional 2 minutes.

- Mix in the minced garlic and sauté for 30 seconds until fragrant.

- Add the rinsed rice and stir continuously for about 2 minutes until golden.

- Sprinkle in the seasonings, including paprika, dried parsley, cayenne, salt, and pepper, and mix well.

- Pour in the chicken broth and ensure the rice is well-coated before bringing to a boil.

- Reduce heat to low, cover, and simmer for 15-18 minutes until fully cooked.

- Let the rice rest covered for 5 minutes after cooking.

- Fluff the rice with a fork and stir in butter if desired before serving.

Nutrition
Notes
Store leftovers at room temperature for up to 2 hours. In the fridge for 4-5 days or freeze for up to 3 months.
