Spanish-Style Arroz

1In a large skillet, heat some oil over medium heat.

2Add the chopped onion (1) and bell pepper, (1) sauté until softened, about 5 minutes.

3Stir in the minced garlic (2 cloves) and cook for another 1-2 minutes until fragrant.

4Add the diced tomatoes (2), paprika (½ teaspoon), cumin (½ teaspoon), turmeric (½ teaspoon), and oregano (½ teaspoon). Cook for 5 minutes, stirring occasionally.

5Add the white rice (1 cup) to the skillet, stirring to coat the rice with the vegetable and spice mixture.

6Pour in the vegetable broth (2 cups) and bring to a simmer. Cover and cook for 15-20 minutes, or until the rice is tender and liquid is absorbed.

7Stir in the frozen peas (½ cup) and chopped parsley. Cook for an additional 2-3 minutes until peas are heated through.

8Garnish with additional chopped parsley before serving.

9Enjoy this flavorful Spanish-style arroz with your favorite main dish or as a standalone meal!