Spanish Poor Man’s Rice & Potatoes | One of Spain’s Oldest Recipes

This Spanish poor man’s rice & potatoes, known as arroz a lo pobre con patatas, is one of Spain’s oldest recipes. It’s filled with flavors, made with basic pantry staples, and all done in about 40 minutes using just one pan. Serve it next to a garden salad and a crunchy baguette for a complete meal.

To make this recipe, I used Spanish round rice, which is the one that’s typically used to make paella. Very similar to Arborio rice. You can use whatever rice you like. Just make sure to check the package instructions; that way, you get your liquid-to-rice ratios and cooking times right on the money.

What gives this dish that slightly creamy texture is adding in an extra cup of liquid than what the rice package states. That, along with mixing the rice every 2 to 3 minutes to help release its starch. Is what helps achieve that creamy goodness.

TIPS & TRICKS to Make this Recipe: For the liquid I used vegetable broth, but you can also use chicken or even beef broth. This dish will hold for up to 3 to 4 days in the fridge. Just add in some liquid when reheating to bring back the creaminess.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish Poor Man’s Rice & Potatoes

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Spanish Poor Man's Rice & Potatoes | Arroz a lo Pobre con Patatas

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 452 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 potato
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 1 liter vegetable broth 4 1/4 cups
• 1 cup Spanish round rice (short grain rice) 190 grams
• 1 sprig fresh thyme
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion and garlic, mix together, and then mix every 1 to 2 minutes

3. In the meantime, cut the potato (peeled) into small bite-sized pieces that are 1/4 inch thick (0.635 cm)

4. After 4 minutes and the onion and garlic are lightly sautéed, add in the sliced potatoes, mix together, then mix every 1 to 2 minutes so everything evenly cooks

5. About 5 minutes after adding the potatoes and they are lightly sautéed, add in the paprika, quickly mix together, then add in the grated tomatoes, canned chickpeas (drained and rinsed), and season with salt & pepper, mix together, and then simmer for a few minutes

6. After 3 minutes and the grated tomatoes have slightly thickened, add in the broth and fresh thyme, raise to a high heat, and mix together

7. Once it comes to a boil, add in the rice, mix together until well mixed, then lower to a medium heat and simmer for 15 to 18 minutes or until the rice is cooked through, mixing every 2 to 3 minutes to help release the starch from the rice

8. Once the rice is cooked through, remove the pan from the heat, transfer into serving dishes, and top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Poor Man's Rice & Potatoes | Arroz a lo Pobre con Patatas

Amount Per Serving

Calories 452 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 565mg25%

Potassium 637mg18%

Carbohydrates 74g25%

Fiber 9g38%

Sugar 5g6%

Protein 11g22%

Vitamin A 1318IU26%

Vitamin C 23mg28%

Calcium 69mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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