Spanish · Dinner
Vegetable Rice with Green Beans
A Spanish-style vegetable rice built on sofrito of onion, garlic and tomato, simmered with bomba rice, smoked paprika and saffron until the grains turn tender and lightly golden. Green beans, bell pepper and peas fold through for color and bite. Finished with lemon and parsley.
$3
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
443Calories
10.4gProtein
9.9gFat
81.1gCarbs
9.7gSugar
9.3gFiber
622mgSodium
0mgChol
1.4gSat Fat
725mgPotassium
89mgCalcium
4.1mgIron
0mcgVitamin B12
51mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
Instructions
1
Prep
Trim and halve the green beans, dice the onion and bell pepper, mince the garlic, and measure out the rice, tomato, stock, paprika and saffron.
2
Sauté
Warm the olive oil in a wide shallow pan over medium heat, add the onion and bell pepper, and cook 4 minutes until soft and translucent.
3
Bloom
Stir the garlic, smoked paprika and saffron into the pan, cook 1 minute over medium heat until fragrant and the paprika darkens in the oil.
4
Add
Stir in the canned crushed tomato and cook 3 minutes over medium heat, stirring, until thickened and deepened in color.
5
Simmer
Stir in the rice to coat it in the tomato base, pour in the vegetable stock and green beans, and bring to a boil over high heat.
6
Simmer
Reduce to low heat, cover, and cook 18 minutes without stirring until the stock absorbs and the rice turns tender but still holds its shape.
7
Rest
Stir in the peas, cover, and let stand off heat for 5 minutes until the peas are bright green and heated through.
8
Plate
Fluff the rice with a fork, season with salt to taste, and serve in a shallow bowl scattered with parsley and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g bomba or short-grain paella rice, dry
- 5.4 oz150g green beans
- 11 red bell pepper
- 1/2 cup70g peas
- 11 small onion
- 4 cloves4 cloves garlic
- 1/2 cup60g, a quarter of a 14.5 oz can canned crushed tomato
- 1 1/2 cup360ml vegetable stock
- 1 tsp1 tsp smoked paprika
- a pinch of saffron threads
- 2 tbsp2 tbsp olive oil
- 22 lemon wedge
- 2 tbsp2 tbsp parsley
- salt, to taste
