Spanish Rice and Vegetables

Spanish Rice and Vegetables

3.9 of 5 (39)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 219.4
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 140.5 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 7.4 g
  • Protein: 7.2 g

View full nutritional breakdown of Spanish Rice and Vegetables calories by ingredient


A budget version of the rustic Spanish favorite. An herbed-citrus olive pesto adds color and intensifies the flavor.
A budget version of the rustic Spanish favorite. An herbed-citrus olive pesto adds color and intensifies the flavor.

Number of Servings: 4


    1 tablespoon olive oil
    1 yellow onion, sliced into strips
    2 bell peppers, sliced
    1 small bulb fennel, core removed and sliced
    3 garlic cloves, sliced
    1 teaspoon paprika
    1/2 teaspoon turmeric
    1 pinch cayenne pepper
    1 large bay leaf
    1 cup no salt added diced tomatoes
    1 cup brown rice
    1/4 cup red wine vinegar
    2 1/2 cups boiling water
    1 cup canned or frozen lima beans, drained and rinsed

    1/2 bunch flat-leaf parsley, leaves only
    8 Kalamata olives, pitted
    1 clove garlic
    1 lemon zested and juiced


Make this a quick cook recipe: Use heat-and-eat brown rice, reduce hot water to 1/2 cup, and cook for 5 minutes before adding the lima beans.

When prepping fennel, only use the white bulb. Discard the green stalks. If you can't find it, you can add extra peppers and onions.


Place a large saute pan over medium heat, then add the oil. Add the onions and peppers when the oil is hot and cook for four minutes, stirring occasionally.
Add the fennel and garlic, and cook for another 2 minutes.
Add all the spices and the bay leaf, and stir constantly for 1 minute. Add the tomatoes, stir to combine, then add the vinegar and scrape the bottom to pull up any caramelized bits.
Add the rice to pan, stir and cook for one minute. Slowly add the boiling water to the pan, stirring to combine.
Raise the heat to medium-high, bring to a boil, then reduce heat to medium-low and simmer for 40 minutes.
Meanwhile, prepare the pesto, either in a food processor or by chopping all the ingredients together.
After 35 minutes, stir in the lima beans, cook for 5 minutes, then remove from heat. Stir in the pesto and serve immediately.

Serving Size: Makes 8 cups, 2 cups per serving

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Member Ratings For This Recipe

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    12 of 12 people found this review helpful
    This was pretty good until I added the pesto--then the lemon overwhelmed everything. If I make it again, I'll use half the lemon or even less. - 6/23/12

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    9 of 16 people found this review helpful
    Chef Meg comments you can add shrimp or chicken - 6/9/12

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    Very Good
    5 of 9 people found this review helpful
    AWESOME! Always looking 4 a way to get more flavor in my vegetables! If you really want to cut the carbs and up the protein make it a one meal dish add EITHER shrimp or
    leftover chicken and make it a 1 1/2 cup serving (before the protein addition) Try this with a lowfat jarred pesto 2 save time. 4*
    - 9/10/12

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    3 of 4 people found this review helpful
    For some reason, this recipe just didn't do it for me. It was a vegetable Paella, but I missed having a meat or fish in it. - 6/8/13

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    Very Good
    2 of 8 people found this review helpful
    My mothers family came from Madrid and she would make authentic gourmet paella, she would show me how she roasted the saffron. The seafood shrimp, mussels and scallops crested a "dish to die for!" I cant wait to try this paella much less fat and dubstitute veggies for the rich seafood. - 11/5/12