Spanish Tomato Rice

Rice with well-separated grains, soaked in tomato pulp and smoky paprika aroma. The texture is tender, almost creamy on the surface without being sticky.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 420
• Protein: 7 g
• Carbs: 68 g
• Fat: 12 g

Ingredients

• 300 g White rice ( dry )
• 3 piece Round tomato ( finely diced )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Saffron optional
• 600 ml Mineral water ( hot )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 600 ml Vegetable broth ( hot )

Instructions

1. Garnish preparation

   Thinly slice the yellow onion and mince the garlic. In a sauté pan, sweat the onion with olive oil until translucent, without browning.

2. Pearling the rice

   Add the white rice to the pan. Stir constantly for 2 minutes until the grains are shiny and translucent on the edges.

3. Developing aromas

   Add the garlic, diced tomatoes, smoked paprika, and saffron. Let it cook down for 3 minutes so the rice absorbs the color and tomato juices.

4. Adding liquid and cooking

   Pour in hot mineral water (or broth). Bring to a boil, then lower the heat. Cover and simmer on low until the liquid is fully absorbed. The grain should be tender to the bite.

Chef's tips

• Do not rinse the rice for this recipe; surface starch helps bind the tomato juices.
• If the rice is still too firm after absorption, add a splash of water and cover for 5 minutes off the heat.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat in a pan with a splash of water to restore moisture.