Creamy Spanish rice with beans and peppers
Spain on a Fork · ♥ 1.3K likes · 23.1K views · 7 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4½ cup vegetable broth
- 0.17 g saffron threads
Put the vegetable broth in a saucepan, pinch in the saffron threads and heat over medium so the saffron infuses.
Roughly chop the onion and cut the garlic and red bell peppers into large chunks.
- 1 whole onion
- 8 cloves garlic
- 2 whole red bell peppers
- 60 ml extra virgin olive oil
Heat a large fry pan over medium and add the extra virgin olive oil.
After a couple of minutes add the chopped vegetables and turn them to coat in the oil; stir every minute or so for about 5 minutes, until lightly sauteed and the onion is translucent.
- 1¼ g sweet smoked Spanish paprika
Add the sweet smoked paprika and mix quickly so it coats the vegetables.
- 2 whole tomatoes
- sea salt
- black pepper
Add the finely grated tomatoes, season with sea salt and freshly cracked black pepper, mix, then simmer about 3 minutes without stirring until the tomato thickens.
- 200 g Spanish round rice
Add the rice and stir it continuously with everything for a couple of minutes so it turns aromatic.
Toasting the rice in the pan
- 440 g white beans
Add the drained rinsed white beans and the saffron infused broth.
Cook 15 to 18 minutes until the rice is just cooked through, stirring every 2 to 3 minutes to release the starch that thickens the broth.
Put the lid on, take the pan off the heat and let it sit two to three minutes so the trapped steam finishes the grains.