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For vegetarian eaters, rice is a time-honored ally. Quick, easy, and filling, a bowl of rice with veggies often makes a great entre or side dish, and it's endlessly customizable. But after a while, your usual lineup of favorite rice dishes may start to get a little stale. That's where this lively Spanish rice pilaf with toasted almonds comes in.
Flavored with layers of traditional Spanish herbs and spices and finished with protein-rich toasted almonds, this pilaf is a satisfying, delicious dish that will add a little variety to your slate of rice dishes. Plus, this pilaf comes together with minimal time and effort, making it a homerun meal for any night of the week.
About this Spanish Rice Pilaf Recipe
This simple yet delicious recipe utilizes a variety of Spanish aromatics to flavor the rice. To start, the rice is toasted in olive oil with onions, red pepper, garlic and paprika. Gently toasting the rice this way imparts a little nuttiness, while the paprika helps develop the smoky complexity indicative of Spanish food.
A spoonful of tomato paste adds a little sweetness, red pepper flakes lend a subtle, fruity heat and a splash of red wine vinegar provides a touch of acidity to round it all out. Once the liquid is added, sprigs of thyme and bay leaf are tossed in the pan to gently infuse their flavor as the rice simmers. Once cooked, finish the fluffy steamed rice with a pat of butter, a sprinkle of fresh parsley and a handful of toasted almonds.
The crunchy toasted almonds make a delightful pairing with the buttery rice and the vibrant Spanish spices, while the chopped parsley adds a fresh finish. This delicious, richly spiced rice pilaf makes a great side, but it's also more than substantial enough to enjoy as entre.
Spanish Rice Pilaf with Almonds
Flavored with traditional Spanish herbs and spices and finished with toasted almonds, this pilaf is a satisfying and delicious dish that's easy to prepare any day of the week.
Ingredients
- olive oil for cooking
- 2 cups long-grain white rice
- 8 cloves garlic (thinly sliced)
- 2 white onions (finely diced)
- 1 red bell pepper (finely diced)
- 2 tablespoons paprika
- 1 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- cup red wine or apple cider vinegar
- 8 sprigs thyme
- 2 dried bay leaves
- 4 cups water or vegetable stock
- cup slivered almonds (lightly toasted)
- cup chopped parsley
- 4 tablespoons butter
- salt and pepper to taste
Directions
- Heat the olive oil in a large pan over medium-high heat. Add the rice, garlic, onions, bell pepper, paprika and red pepper flakes. Cook for 3-4 minutes, stirring occasionally, just until the rice and onions start to turn translucent. Season with a pinch of salt and pepper.
- Add the tomato paste, red wine vinegar, thyme and bay leaves to the rice and cook for 2-3 more minutes, just until the vinegar cooks out.
- Pour the water into the pan and bring to a boil. Once it reaches a boil, turn the heat all the way down and cover the pan with a tight-fitting lid, allowing the rice to cook at a low simmer.
- Simmer the rice for 15-20 minutes or until it's cooked through and there is no liquid remaining. Remove the bay leaves and sprigs of thyme.
- Fluff the rice with a fork and add the almonds, parsley and butter to the pan. Stir to combine evenly and season to taste with salt and pepper. Serve hot.
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