Spanish Vegetable Rice
Ingredients
- 300 gWhite rice (dry)
- 1 pcOnion (finely diced)
- 1 pcRed bell pepper (small dice)
- 1 pcGreen bell pepper (small dice)
- 2 pcCarrot (diced)
- 100 gGreen peas (fresh or frozen)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchSaffron
- 600 mlMineral water (hot)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 600 mlVegetable broth (hot)
Method
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.
- 1
Dice the onion, peppers, and carrot into small, even pieces for uniform cooking. Finely mince the garlic.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.
