Creamy Rice with Beans & Peppers | HEALTHY & Delicious Spanish Recipe
This Creamy Rice with Beans & Peppers, known in Spain as Arroz Meloso con Alubias y Pimientos, is truly what classic Spanish food is all about. It´s made with heart-healthy ingredients, packed with flavors and all done in just 40 minutes.
You can serve this rice dish as a main course or even as a side dish, next to some grilled fish and a garden salad. Either way, enjoy this dish with a crunchy baguette and a bottle of Spanish wine for the ultimate dining experience.
To make this recipe I used Spanish round rice. Which is the one that is typically used to make paella. You can substitute it for any type of short-grain rice or even arborio rice. The famous Italian rice that´s used to make risotto.
TIPS & TRICKS to Make this Recipe: Once you add the liquid into the pan, mix the rice every 2 to 3 minutes. This will help release the starch in the rice, which is what gives this dish that beautiful creamy texture.
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Watch the Video Below on How to Make Creamy Rice with Beans & Peppers
Creamy Spanish Rice with Beans & Peppers
- 1/4 cup extra virgin olive oil 60 ml
- 1 onion
- 8 cloves garlic
- 2 red bell peppers
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 2 tomatoes
- 1 cup Spanish round rice 200 grams
- 15.5 oz can white beans 440 grams
- 4 1/2 cups vegetable broth 1 liter
- 1/2 tsp saffron threads .17 grams
- pinch sea salt
- dash black pepper
- fresh parsley
Add the broth into a sauce pan, pinch in the saffron and heat with a medium heat
Meanwhile, roughly chop the onion, cut the cloves of garlic into large chunks and the red bell peppers into bite-sized pieces
Heat a large fry pan or stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the chopped vegetables, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer
Once the grated tomato has thickened, about 3 minutes, add in the rice, continue to mix together, after 2 minutes add in the canned white beans (drained & rinsed) and the saffron infused broth, mix every 2 to 3 minutes to help release the starch from the rice
After 15 to 18 minutes and the rice is just cooked through and there is still plenty of broth left, remove from the heat and place a lid on the pan, let it sit for a couple of minutes, then transfrer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
Get the Saffron Threads I Used to Make this Recipe
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