A Vegetable Rice SO GOOD it Can Be A Main Course | Spanish Vegetable Rice

Thinly slice 2 carrots that have been peeled, washed, and patted dry.

Thinly slice 1 green bell pepper into strips that are 2 inches long (about 5 centimeters).

Roughly chop 1 small onion.

Cut 6 cloves of garlic into large chunks.

Roughly chop 1 large tomato.

Grab a large fry pan and heat it over medium heat.

Measure out 2 tablespoons of pine nuts (about 18 grams) and add them to the pan to lightly toast for 2 to 3 minutes, mixing continuously to prevent browning.

Remove the toasted pine nuts from the heat and transfer them to a bowl, setting aside.

In the same pan, add 2 tablespoons of extra virgin olive oil (35 milliliters).

Add the chopped onion, sliced green bell pepper, sliced carrot, and chopped garlic to the pan, mixing occasionally to cook in the olive oil.

After about 5 to 6 minutes, when the onions are translucent and the vegetables are lightly sautéed, add 1 teaspoon of sweet smoked Spanish paprika (2.30 grams) and mix well.

Add the chopped tomato and season with sea salt and freshly cracked black pepper, mixing everything together and cooking for a couple of minutes without stirring to let the tomatoes incorporate.

After about 3 minutes, when the tomatoes have thickened, add 3 cups of vegetable broth (710 milliliters) to the pan.

Turn the heat up from medium to high and bring the broth to a boil.

Measure out 1 cup of Spanish round rice (220 grams) and rinse 1 jar of white beans (295 grams) under cold running water, which becomes 210 grams once drained (1.25 cups of cooked beans).

Once the broth is boiling, add the rice and jarred white beans to the pan, mixing to distribute the ingredients evenly.

Do not stir the rice again after this step to maintain its texture, but you can shake the pan occasionally.

After about 9 minutes, when a lot of the broth has been absorbed but some remains, lower the heat to low medium and simmer for another 4 to 5 minutes until all the broth is absorbed.

Remove the pan from the heat and cover it with a dish cloth (or lid) for 4 to 5 minutes to trap steam and finish cooking the rice.

After 4 to 5 minutes, remove the cloth and add the toasted pine nuts evenly over the rice.

Finely chop a handful of fresh chives and sprinkle generously over the rice.

Equipment Needed

Spice Level:

Dietary