Irresistible Rice with Broccoli | The Secret is how you Cook the Broccoli
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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make Spanish Broccoli Rice
Spanish Broccoli Rice
- 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
Cut 1/2 head of broccoli into small florets and roughly mince 4 cloves of garlic
Add 3 cups of vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat
Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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
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
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
After 4 minutes and there is virtually no broth left in the pan, remove from the heat
Finely grate in some Manchego cheese over the rice and sprinkle with finely chopped parsley, enjoy!
Get the Saffron Threads I used to to make this recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.