Spain has a ton of great rice dishes, and this Spanish Broccoli Rice sits right up there with the best of them. Packed with flavors, super easy to make and done in 30 minutes. Serve it as a main course or even as a side dish next to some Patatas Bravas.
What makes this dish so good, is the technique the broccoli is cooked in. First you sautée it until it gets a nice crust, then you remove it from the pan and add it back into the pan towards the end. This way it has an incredible texture and absorbs all the flavors.
What really flavors this dish is the saffron. Using the best saffron is what makes all the difference. I also added some chickpeas, as they add a great texture and a punch of protein.
TIPS & TRICKS to Make this Recipe: At the end of the cooking stage, I added some grated Manchego Cheese over the rice. But you can use any cheese you like. I also used vegetable broth to cook the rice, as it adds an incredible depth of flavor. However, you can also use water with a pinch of salt.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Broccoli Rice
Spanish Broccoli Rice
Ingredients
- 3 tbsp extra virgin olive oil
- 1/2 head broccoli
- 4 cloves garlic
- 1 cup round rice 220 grams
- 15 oz can cooked chickpeas 425 grams
- 3 cups vegetable broth 710 ml
- 1/4 tsp saffron threads .17 grams
- 1/4 cup finely grated Manchego cheese 30 grams
- handful finely chopped parsley
- sea salt & black pepper
Instructions
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Cut 1/2 head of broccoli into small florets and roughly mince 4 cloves of garlic
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Add 3 cups of vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat
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Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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After 2 minutes add in the florets of broccoli, mix with the olive oil and then place them in a single layer, cook for 3 minutes without mixing, after 3 minutes flip the florets and cook for another 3 minutes without mixing, then remove the broccoli from the pan and set aside
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Using the same pan with the same heat, add in 1 tbsp (15 ml) extra virgin olive oil and the minced garlic, mix with the olive oil, after 10 seconds add in 1 cup round rice, a 15 oz can (drained & rinsed) of chickpeas and season everything with sea salt & black pepper, mix together, then pour in the hot saffron infused vegetable broth, raise the heat to a medium-high heat and mix together so everything is evenly mixed
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After simmering for 8 minutes and most of the broth has been absorbed by the rice, add the broccoli back into the pan, place a lid on the pan and lower the heat to a low-medium heat
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After 4 minutes and there is virtually no broth left in the pan, remove from the heat
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Finely grate in some Manchego cheese over the rice and sprinkle with finely chopped parsley, enjoy!
Recipe Notes
Get the Saffron Threads I used to to make this recipe
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Mark Wilkinson
Hi Albert, I haven’t tried this recipe yet, but I’m sure it’s going to be up to your usual super-high standards.
Just one question here: your total cooking time for the rice seems to be around 12 minutes. In the U.K. the round Spanish rice we can buy in an everyday supermarket is usually a 20 to 25-minute cook time. Q: should we cook the rice in your recipe for, say, an extra eight or nine minutes before putting the broccoli back in and covering it with a lid? I seem to remember most of the rice you cook needs 18-20 minutes, so I’m not sure why the time seems to be so short for this recipe.
Thanks for all your wonderful ideas and recipes – we love them!
All the best,
Mark W in London
16 . Jun . 2023Spain on a Fork
All times I use are approximate, but can typically be longer, just add in the broccoli towards the end of cooking the rice and you should be ok 🙂 Much love
17 . Jun . 2023Joy
10 . Sep . 2021I’ve made this three times. So delicious every time. Thank you!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 much love
10 . Sep . 2021Carmen+Judith+Arroyo
Made this Monday evening (8/9/2021) didn’t have saffron – have never used it, instead used smoke paprika. Loved the recipe.
11 . Aug . 2021Spain on a Fork
Sounds great! Much love 🙂
12 . Aug . 2021Doris Butler
26 . Jul . 2021Hi Albert,
I made this for dinner, this evening. It was delicious. I actually went to your Amazon store an bought the Golden Saffron that you use. It is wonderful. Looking forward to making more of your healthy, delicious dishes!
Doris
Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love
27 . Jul . 2021Faisal M Kashmiri
Hi Albert Bevia, I enjoy your recipes very much, however, your use of oil (any kind of oil) is very bad, I always cook with stock or water, I follow a “Whole Plant Based Diet” not because I am un-health, its because all oils are un-healthy.
You should look up “Dr Caldwell Esselstyn Jr – Dr Coin T. Campbell – Dr Michael Greger.
Regards
05 . Jul . 2021Faisal M Kashmiri