This SPANISH RICE is Valencia's BEST-KEPT Secret | Arroz con Acelgas

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with good fats.

swiss chard

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more common and cheaper.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier and cheaper.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat at a lower cost.

Add 1 liter of vegetable broth into a saucepan and heat over medium heat.

Add 1/4 teaspoon of saffron threads to the broth.

Heat a stockpot over medium heat and add 1/4 cup of extra-virgin olive oil.

Cut 1 medium-sized potato into small bite-sized pieces, about 1/4 inch thick.

Finely chop 1 medium-sized onion and roughly chop 6 cloves of garlic.

Add the chopped onion and garlic into the stockpot and sauté for about 3 minutes until the onions are slightly translucent.

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

Add 1 teaspoon of sweet smoked Spanish paprika and mix well.

Add 1/2 cup of tomato sauce and season with sea salt and black pepper, then simmer for a few minutes.

Measure out 1 cup of rice and drain and rinse 1 can of white beans.

After simmering the tomato sauce for about 4 minutes, add the rice and rinsed beans to the stockpot and mix well.

Gently add the simmering vegetable broth into the stockpot and mix until combined.

Simmer for 16 to 18 minutes, mixing the rice every 3 minutes to help release starch.

Roughly chop 100 grams of Swiss chard.

After simmering the rice for about 15 minutes, add the Swiss chard and mix until well combined.

Simmer for another 2 to 3 minutes until the rice is cooked through and the Swiss chard is wilted.

Remove the stockpot from heat and transfer some of the rice into a shallow bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary