This Spanish Vegetable & Bean Rice, known in Spain as ¨Empedrado Murciano¨, is one gem of a rice dish. It´s packed with so many Spanish flavors, it´s easy to make and comes together in about 30 minutes.
This is a very typical rice dish from the region of Murcia in Southeastern Spain. Where most of Spain´s vegetables are grown. So it´s no wonder this delicious vegetable & bean rice dish hails from there.
To make this recipe, I used Spanish round rice, which is similar to medium-grain rice or arborio rice. However, you can use any rice you like. Though the rice to liquid ratio might be different. So check the package instructions on your rice.
TIPS & TRICKS to Make this Recipe: Once all the ingredients are in the pan, give it one final mix, so everything is evenly distributed. After this step you don´t want to mix the rice again. Otherwise, it will lose it´s beautiful texture.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SPANISH PAPRIKA
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Vegetable & Bean Rice
Spanish Vegetable & Bean Rice | Empedrado Murciano
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 3 cups vegetable broth 710 ml
- 1/4 tsp saffron threads .17 grams
- 1/2 onion
- 4 cloves garlic
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 cup tomato sauce 110 grams
- 1 cup uncooked round rice 220 grams
- 1 cup canned kidney beans 275 grams
- 1 bay leaf
- 1 lemon
- sea salt & black pepper
Instructions
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Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
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At the same time, add 3 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a high heat
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Finely dice 1/2 onion, roughly chop 4 cloves garlic and cut 1 green bell pepper into thin short strips
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After heating the olive oil for 4 minutes, add in the diced onion, the green bell pepper and the chopped garlic, mix with the olive oil, after 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika, quickly mix together, then add in 1/2 cup tomato sauce and mix
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About 2 minutes later and the tomato sauce has thickend up, add in 1 cup uncooked round rice and once again mix together, then pour in the hot saffron infused broth into the pan, along with 1 cup of canned kidney beans (drained & rinsed) and give it one final mix, so everything is evenly distributed, top it off with 1 bay leaf and raise the heat to a high heat
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After 6 to 7 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower the fire to a low-medium heat and simmer for 3 to 4 minutes, or until all the broth has been absorbed, then remove the pan from the heat and cover with a dishcloth, after 4 minutes uncover the pan and serve the rice, sprinkled with finely chopped parsley and some lemon wedges, enjoy!
Recipe Notes
Get the Saffron Threads I used to make this recipe
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Donna
06 . Nov . 2023I make this now at least once a week. The only substitute is black beans and it is delicious 😋. I really appreciate the explanations on exactly how to prepare. I also make the Spanish Omlet. Quick recepies with so much flavor and finesse. Thank you!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
07 . Nov . 2023Scott Snider
27 . Oct . 2021I added some Portobello mushrooms to this to up the meaty factor. Excellent dish.
Spain on a Fork
Sounds great! Much love 🙂
27 . Oct . 2021Laurina DiNicola
20 . Aug . 2021Please please publish a cookbook. Love your delicious, meatless recipes. Am old school (just plain old) and find printed format easier to use and refer to.
Laurina DiNicola
Please please publish a cook book!!! Your recipes are delicious and to be honest i find old school book format a lot easier to use. Also trying to go meatless and so many easy options.
20 . Aug . 2021Spain on a Fork
Hopefully one day soon! Appreciate the comment 🙂 much love
22 . Aug . 2021Elizabeth
03 . Aug . 2021Great recipe
Spain on a Fork
Thank you! Much love 🙂
03 . Aug . 2021Kay
01 . Aug . 2021Hi Albert, this was so amazing ???? I let it cook a little longer so I could get some crispy bits at the bottom of the pan. The squeeze of lemon is a must! I also added a drizzle of extra virgin olive oil. Cannot wait to make this again. Next up I am making the 3 bean garlic skillet! Thank you so much ????
Spain on a Fork
I am so happy to hear that! much love ????
01 . Aug . 2021robin
I am going to make this dish sunday to go with a BBQ.
Looking forward to it.
Will rate it after.
24 . Jul . 2021Spain on a Fork
Sounds great! Much love 🙂
24 . Jul . 2021Seirah
Hi can you please provide the brand of the rice you used for this recipe?
22 . Jul . 2021Spain on a Fork
I use la Fallera Spanish rice from Valencia, only found here in Spain 🙂 much love
23 . Jul . 2021Sally
21 . Jul . 2021I am making this right now with long grain brown rice as it’s hard for me to find round rice. The timing is nothing like what your recipe says. I went by the instructions on my bag of rice – 2 cups water to 1 c rice. Normally takes 45 min to cook and I think it’ll be that long. Juice tasted wonderful though.
Spain on a Fork
Spanish round rice cooks much quicker than other rices, specially brown rice, which usually takes at least double to cook, glad you enjoyed it 🙂 much love
22 . Jul . 2021Spanish rice and beans, with peppers and paprika - Good Living
[…] ingredients and written instructions, click here. View the original […]
20 . Jul . 2021John Gearing
16 . Jul . 2021The only reason I gave this 3 stars instead of 5 stars is that with the rice I used I had to cook it for 20 minutes and during that time a layer of it was burned onto the bottom of my pan. Like the bottom of a pan of paella. Came off easy enough but still. A bunch ch of extra work.
Ramya
Will be making this soon i never had spanish vegetable and bean rice before perfect for my after office meals pl i love your new website will dm you if i make this and let you know how it goes Thanks Ramya
15 . Jul . 2021Spain on a Fork
Thanks for the commemt Ramya 🙂 Much love!
15 . Jul . 2021