A flavorful and easy-to-make Spanish-style rice dish perfect for any meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the cumin, paprika, chili powder, and red pepper flakes to the skillet and stir for 30 seconds to release their aroma.
Stir constantly to prevent the spices from sticking to the skillet.
Add the chopped onion and bell pepper to the skillet and sauté until softened, about 5 minutes.
Cut the vegetables into uniform pieces for even cooking.
Stir in the minced garlic and cook for an additional minute.
Avoid overcooking the garlic to prevent it from turning bitter.
Add the rice to the skillet and stir for 1 minute to coat it with the spices and oil.
Toasting the rice enhances its flavor and prevents it from becoming mushy.
Pour in the tomato sauce and chicken broth, then add the seasoning salt and black pepper. Stir to combine.
Ensure the liquids are well mixed with the rice for even cooking.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
Check the rice occasionally to ensure it doesn't stick to the skillet.
Stir in the corn and cook for an additional 5 minutes.
Adding the corn at the end preserves its sweetness and texture.
Garnish with chopped green onions before serving.
Serve the dish hot for the best flavor and texture.
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