EASY Weeknight Rice with Smoked Salmon | Quick & Tasty ONE-PAN Recipe
This EASY Weeknight Rice with Smoked Salmon is where simplicity meets extraordinary. We´re talking a ton of great textures & flavors, seriously easy to make and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for the best moment of your busy day.
To make this recipe I used long-grain rice, which is easily accessible for most folks. However, you can use any rice you like here. Just make sure to check the package instructions, that way your rice-to-liquid ratios are right on the money.
Typically for rice dishes, I use broth as the liquid. In this dish I used water. That way the delicate flavors of the dish are not over-powdered by the broth. Plus you want to use water here anyway, as the smoked salmon already adds a salty flavor.
TIPS & TRICKS to Make this Recipe: This rice will hold for up to 2 to 3 days in the fridge. It also freezes well. To reheat, just add into the microwave or stove top and heat for a few minutes. Add more liquid if it becomes too dry.
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Watch the Video Below on How to Make this EASY Weeknight Rice with Smoked Salmon
EASY Weeknight Rice with Smoked Salmon
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 green bell pepper
- 1 carrot
- 1 can chickpeas 15.5 oz / 440 grams
- 1/4 tsp saffron threads .17 grams
- 1/2 tsp dried thyme .50 grams
- 2 cups water 480 ml
- 1 cup long grain rice 190 grams
- 4 oz smoked salmon 110 grams
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and roughly chop the carrot, drain the can of chickpeas into a colander and rinse under water
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes, add in the chopped vegetables, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, add in the drained chickpeas, saffron, dried thyme and season with sea salt & black pepper, gently mix together, then add in the water and raise to a high heat
In the meantime, add the rice into a fine sieve and rinse under water, until it starts running clear underneath, about 1 minute, roll the slices of smoked salmon and cut into 1/2 inch (1.25 cm) chunks
Once the water comes to a boil, add in the rice, gently mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 15 minutes or until all the liquid has been absorbed, then remove from the heat
Add in the chopped smoked salmon and fresh parsley, using a fork, gently flake the rice, serve directly out of the pan or transfer into serving dishes, enjoy!
Get the Golden Saffron I used to make this Recipe
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