This SPANISH RICE is Valencia’s BEST-KEPT Secret | Arroz con Acelgas

This Spanish rice with Swiss chard, known as arroz con acelgas Valenciano, is possibly the most underrated rice recipe from Spain. It’s filled with flavors, easy to make, and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious 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 or short-grain rice. You can use any other type of rice you like. Just make sure to add in a bit more liquid than normal. As this gives the dish that slightly creamy texture.

For the liquid, I used homemade vegetable broth. But you can also use chicken broth, beef broth, or even water if you like. Just make sure to season accordingly if using water.

TIPS & TRICKS to Make this Recipe: Make sure to mix the rice around every 2 to 3 minutes. As this will help release the starch. This, combined with the extra liquid, is what gives this dish that slightly creamy texture.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make this Arroz con Acelgas Recipe

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Spanish Rice with Swiss Chard | Arroz con Acelgas Valenciano

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 503 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 liter vegetable broth 4 1/4 cups
• 1/4 tsp saffron threads 0.17 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 medium onion
• 6 cloves garlic
• 1 medium yukon gold potato
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 1 cup Spanish round rice (short-grain rice) 190 grams
• 1 can white beans 15.5 oz / 440 grams
• 3 oz bagged swiss chard (roughly chopped) 100 grams
• sea salt & black pepper

Instructions

1. Add the broth and saffron into a saucepan and heat with a medium heat

2. Cut the potato (peeled) into small bite-sized pieces that are 1/4 inch (.625 cm) thick, finely chop the onion, and roughly chop the garlic

3. Heat a stockpot with a medium heat and add in the olive oil

4. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the sliced potatoes, mix continuously

5. Once the potatoes are lightly sautéed, about 5 minutes, add in the paprika and quickly mix together, then add in the grated tomatoes and season with salt & pepper, mix together, and then simmer

6. After simmering the grated tomatoes for about 4 minutes, add in the rice and canned beans (drained and rinsed), mix together, then grab the simmering broth and gently add it into the stockpot, mix together, and then mix every 2 to 3 minutes

7. After simmering the rice for 15 minutes (which in my case was 3 minutes shy of the rice being cooked through), add in the Swiss chard, mix into the rice, then simmer for another 3 minutes or until the rice is cooked through, then remove from the heat

8. Transfer into shallow bowls, serve warm, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

Spanish Rice with Swiss Chard | Arroz con Acelgas Valenciano

Amount Per Serving

Calories 503 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 434mg19%

Potassium 1012mg29%

Carbohydrates 81g27%

Fiber 9g38%

Sugar 6g7%

Protein 14g28%

Vitamin A 2590IU52%

Vitamin C 27mg33%

Calcium 120mg12%

Iron 7mg39%

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

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