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Spanish Vegetable Rice

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Ingredients
  Vegetable stock/Chicken stock 1 Pint (500 Milliliter)
  Safflower oil 2 Tablespoon
  Onion 1⁄2 Medium, chopped
  Garlic 2 Clove (10 gm)
  Garlic 2 Clove (10 gm), minced
  Bell pepper 1⁄2 , cored
  Bell pepper 1⁄2 , cored, seeded and sliced into strips lengthwise
  Red bell pepper 1⁄2 , cored, seeded and sliced into strips lengthwise
  Pepper red 1⁄2 , cored
  Ripe tomatoes 2 , peeled, seeded and chopped
  Tomatoes 2 , peeled
  Long grain rice 6 Ounce (175 Grams)
  Rice 10 Ounce
  Dry white wine 4 Fluid Ounce (125 Milliliter)
  Saffron threads/Turmeric - 1/2 teaspoon, grounded 1⁄2 Teaspoon, crushed
  Black pepper salt To Taste
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

GETTING READY
1) Cut all the veggies, as desired.
2) In a small saucepan, boil the stock.

MAKING
3) In a heavy-bottomed large pan, heat oil and saute onion and garlic until soften.
4) In the pan, add peppers and tomatoes and saute for 2 minutes.
5) Add rice and cook for 2 minutes while stirring.
6) Pour wine and cook for more 2 minutes until wine is evaporated.
7) Add hot stock, saffron or turmeric and stir.
8) Simmer the uncovered pan over low-medium heat for 20-25 minutes or until liquid is absorbed and rice cook al dante.
9) Keep covered until served and season according to taste with salt and pepper.

SERVING
10) Serve the Spanish rice as side dish with any Spanish curry.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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