Creamy Rice with Beans & Peppers | HEALTHY & Delicious Spanish Recipe

white beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas provide similar texture and protein.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini maintains moisture while being cost-effective.

Add 4.5 cups of vegetable broth into a saucepan.

Pinch in 1/4 teaspoon of saffron threads into the broth and heat over medium heat.

Roughly chop 1 medium onion, cut 8 cloves of garlic into large chunks, and chop 2 red bell peppers into large chunks.

Heat a large fry pan over medium heat and add in 1/4 cup of extra virgin olive oil.

Add the chopped vegetables to the pan and sauté for about 5 minutes until the onion is translucent.

Add in 1/2 teaspoon of sweet smoked Spanish paprika and mix to coat the vegetables.

Grate 2 tomatoes and add them to the pan, or substitute with 1/2 cup of tomato sauce.

Season with sea salt and black pepper, then simmer for a couple of minutes.

Add in 1 cup of Spanish round rice and mix continuously for a couple of minutes.

Add in a 15.5 ounce can of drained and rinsed white beans and the saffron infused vegetable broth.

Cook the rice for 15 to 18 minutes, stirring every 2 to 3 minutes to release starch.

After 15 minutes, place the lid on the pan and remove from heat, letting it sit for a couple of minutes.

Remove the lid, transfer some rice to a bowl, and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary