Description
A colorful and flavorful Spanish rice dish made with a variety of fresh vegetables and aromatic spices, perfect for a hearty vegetarian meal.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 1 1/2 cups Arborio or Bomba rice
- 1/2 tsp smoked paprika
- 1/4 tsp saffron threads
- 1 can (14 oz) diced tomatoes, drained
- 4 cups vegetable broth
- 1 cup frozen peas
- Salt and pepper to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large skillet or paella pan over medium heat.
- Sauté the onion and garlic until soft, about 3-4 minutes.
- Add the bell peppers, zucchini, and green beans; cook for 5-6 minutes until vegetables start to soften.
- Stir in the rice, smoked paprika, and saffron threads; cook for 1-2 minutes to toast the rice slightly.
- Add the drained tomatoes and stir to combine.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat and simmer uncovered without stirring for 20 minutes, or until rice is tender and liquid is mostly absorbed.
- Scatter peas over the top during the last 5 minutes of cooking.
- Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
- Garnish with lemon wedges and parsley before serving.
Notes
- Do not stir the rice while it cooks to allow a crust (socarrat) to form on the bottom.
- Use seasonal vegetables for variation.
- Saffron can be substituted with turmeric for color if unavailable.
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg