Creamy Paprika and Garlic Rice | Possibly the GREATEST Rice Dish EVER

This Creamy Paprika and Garlic Rice, known as Arroz Meloso con Ajo y Pimentón, is possibly one of the GREATEST rice dishes ever. It´s packed with flavors, seriously easy to make and all done in just 30 minutes. Serve it as a main course or even as a side dish, next to a couple of fried eggs.

To make this dish I used Spanish round rice. Which is the one that´s typically used to make paella. You can substitute it for any other type of short-grain rice or even arborio rice, which is the one that is used to make risotto. Either way, make sure to use short-grain rice, otherwise you won´t get that creamy texture at the end.

What really flavors this dish is the sweet smoked Spanish paprika. Make sure to use the good stuff here. I also used vegetable broth instead of water. As it gives the dish a deeper depth of flavor.

TIPS & TRICKS to Make this Recipe: Once you add the broth into the pan, make sure to mix the rice every 1 to 2 minutes. This will help release the starch in the rice, which is one of the elements to achieve that creamy texture. I also added grated Manchego cheese at the end, but you can use any cheese you like.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SWEET SMOKED SPANISH PAPRIKA
SPANISH ROUND RICE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Creamy Paprika and Garlic Rice

5 from 2 votes

Print

Creamy Paprika and Garlic Rice

Course Main Course, Side Dish

Cuisine Spanish

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Calories 344 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 6 cloves garlic
• 2 tsp sweet smoked Spanish paprika 5 grams
• 2 tomatoes
• 4 cups vegetable broth 950 ml
• 1 cup Spanish round rice 200 grams
• 1/2 cup grated Manchego cheese 60 grams
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Add the broth into a sauce pan and heat with a medium-high heat

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

3. Meanwhile, finely chop the onion and thinly slice the garlic

4. Add the onion and garlic into the fry pan with the hot olive oil, mix together, after 3 to 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the 2 tomatoes finely grated, season with sea salt & black pepper, mix together and then simmer without mixing

5. Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rice, mix continuously for about 2 minutes, then add in the hot broth, mix every 1 to 2 minutes and cook until rice is just done (check package instructions, mine was 15 minutes), then cover with a lid and remove from the heat

6. After a couple of minutes remove the lid, add in the grated cheese and mix together, transfer into serving dishes and garnish with finely chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts

Creamy Paprika and Garlic Rice

Amount Per Serving

Calories 344 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 15mg5%

Sodium 673mg29%

Potassium 250mg7%

Carbohydrates 49g16%

Fiber 4g17%

Sugar 4g4%

Protein 9g18%

Vitamin A 1083IU22%

Vitamin C 11mg13%

Calcium 174mg17%

Iron 3mg17%

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

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