Spanish Vegetable Rice

Perfectly separated rice grains, tinted with saffron and scented with smoked paprika. Peppers and carrots provide texture and a sweet touch that balances the dish.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 445
• Protein: 8 g
• Carbs: 72 g
• Fat: 12 g

Ingredients

• 300 g White rice ( dry )
• 1 piece Onion ( finely diced )
• 1 piece Red bell pepper ( small dice )
• 1 piece Green bell pepper ( small dice )
• 2 piece Carrot ( diced )
• 100 g Green peas ( fresh or frozen )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Saffron
• 600 ml Mineral water ( hot )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 600 ml Vegetable broth ( hot )

Instructions

1. Prepare the garnish

   Dice the onion, peppers, and carrot into small, even pieces for uniform cooking. Finely mince the garlic.

2. Sauté the vegetables

   In a sauté pan, heat the olive oil. Sauté the onion and peppers until they become tender and glossy. Add the garlic and smoked paprika at the end of cooking to avoid burning them.

3. Toast the rice

   Pour the rice into the pan. Stir to coat each grain with fat. The rice should become translucent at the edges, a process known as 'nacrer'.

4. Simmer and cook

   Pour in the hot vegetable broth mixed with saffron. Add the carrots and peas. Season with salt and pepper. Cover and simmer over low heat until the liquid is completely absorbed. The rice should be tender to the bite.

Chef's tips

• Never stir the rice during cooking once the liquid is added; you'll break the starch and the rice will become sticky.
• Let it rest for 5 minutes off the heat with the lid on after cooking to allow the moisture to balance out.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.