Spanish · Dinner
Roasted Vegetable Rice
A Spanish-style roasted vegetable rice built from bomba rice simmered in saffron-infused vegetable stock with roasted red pepper, courgette, and cherry tomatoes, finished with smoked paprika, garlic, and lemon. Served warm as a plant-based one-pan main.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
486Calories
8.9gProtein
15.1gFat
82.4gCarbs
9.8gSugar
6.8gFiber
612mgSodium
0mgChol
2.2gSat Fat
780mgPotassium
85mgCalcium
3.4mgIron
0mcgVitamin B12
95mgVitamin C
vegan
vegetarian
high-fiber
mediterranean
hidden-gems
vegan
Instructions
1
Prep
toss bell pepper, courgette, and cherry tomatoes with 1 tablespoon olive oil and salt on a small baking tray.
2
Roast
roast vegetables in an oven preheated to 220C (425F) for 18–20 minutes until edges char and tomatoes burst.
3
Sweat
heat remaining 1 tablespoon olive oil in a wide shallow pan over medium heat, add onion, cook 4–5 minutes until soft.
4
Bloom
add garlic, smoked paprika, and saffron to the pan, cook over medium heat 30 seconds until paprika darkens and smells toasty.
5
Toast
add rice to the pan, stir over medium heat for 1 minute until grains turn glossy at the edges.
6
Simmer
pour in vegetable stock, season with salt and pepper, bring to a boil over high heat, reduce to low, simmer uncovered 16–18 minutes until rice is tender and liquid is mostly absorbed.
7
Rest
remove from heat, cover loosely, rest 5 minutes until remaining stock is absorbed.
8
Finish
fold roasted vegetables and half the parsley through the rice until evenly distributed.
9
Plate
spoon rice onto a plate, scatter remaining parsley on top, serve with lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g mixed roasted vegetables (1/2 red bell pepper, 1/2 small courgette, handful cherry tomatoes)
- 200g200g bomba or short-grain rice
- 480ml480ml vegetable stock
- 4 tbsp4 tbsp olive oil, divided
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- small pinch saffron threads
- 11 lemon, cut into wedge
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
