Description
This Spanish rice recipe with green olives is a one-pot, plant-based dish that combines bold tomato flavor, smoked paprika, and briny green olives. Easy to make, full of personality, and ideal for busy nights or meal prep.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 tsp smoked paprika
1 bay leaf
1 cup long grain white rice
2 1/4 cups vegetable broth
1/2 cup green olives, halved or sliced
Salt and pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium heat. Sauté the diced onion until soft, about 5 minutes.
2. Add garlic, tomato paste, and paprika. Stir and cook until fragrant, 1–2 minutes.
3. Stir in rice and let it toast for 1 minute. Add bay leaf and pour in vegetable broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and broth is absorbed.
5. Stir in green olives, season with salt and pepper. Let sit covered off heat for 5 minutes before serving.
Notes
Use firm, pitted green olives like Manzanilla or Castelvetrano for best texture.
The dish stores well for 3–4 days refrigerated.
Try adding roasted red peppers or peas for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Spanish rice, green olives, vegan rice recipe, plant-based dinner