Spanish Poor Man's Rice & Potatoes | One of Spain's Oldest Recipes

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without added cost.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are often cheaper and just as nutritious.

Heat a large fry pan over medium heat and add 3 tbsp of extra virgin olive oil.

Finely chop 1 medium onion and roughly chop 6 cloves of garlic, then add them to the hot fry pan and mix.

Cut 1 medium Yukon gold potato into small bite-sized pieces (1/4 inch thick) and add to the pan after sautéing onion and garlic for about 4 minutes.

Add the sliced potatoes to the pan and sauté for about 5 minutes until lightly sautéed.

Add 1 tsp of sweet smoked Spanish paprika and mix quickly to avoid bitterness.

Add 1/2 cup of tomato sauce and 1 can of drained and rinsed chickpeas, season with sea salt and black pepper, and mix well.

Simmer for 3-4 minutes until the tomato sauce thickens slightly.

Add 1 liter of vegetable broth and 1 sprig of fresh thyme, then bring to a boil.

Measure out 1 cup of Spanish round rice and add it to the boiling broth, mixing well.

Lower the heat to medium and simmer for 15-18 minutes, stirring every 2-3 minutes to release starch.

Once the rice is cooked through, remove from heat and transfer to a serving dish, topping with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary