This Creamy Rice is Spains Best-Kept Secret | Arroz de Escribano Recipe
Spain is known for having some great rice dishes, like the popular Paella. However, Spain has a ton of other rice dishes. Like this Creamy Spanish Rice with Chickpeas & Vegetables. This is a very unknown dish outside of Spain. In-fact, most Spaniards have never even heard of it, as it´s an old regional recipe from Murcia.
This dish is known in Spain as Arroz de Escribano, and let me tell you, it´s packed with flavors, easy to make and comes together in about 40 minutes. Serve it next to a tomato salad and a bottle of Spanish wine for the ultimate experince.
To make this recipe, I used Spanish round rice, which is very similar to arborio rice. You want to use a rice here that is starchy, which helps in developing the creamy texture. I also used jarred Spanish chickpeas, which is the same thing as the canned ones and vegetable broth as the liquid. However, you can also use water with a vegetable bouillon cube.
TIPS & TRICKS to Make this Recipe: Once all the ingredients are in the pan and it comes to a boil, you lower the fire to a low-medium heat and simmer for about 12 minutes. In my case, this was enough time for the rice to cook through. Because every pan heats differently, it might take you a minute more or a minute less, so keep an eye on the rice.
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Watch the Video Below on How to Make this Creamy Spanish Rice with Chickpeas & Vegetables
Creamy Spanish Rice with Chickpeas & Vegetables | Arroz de Escribano Recipe
- 2 1/2 tbsp extra virgin olive oil 40 ml
- 1/2 onion
- 4 cloves garlic
- 1 carrot
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 cup uncooked Spanish round rice 220 grams
- 2 1/2 cups cooked chickpeas (canned or jarred) 400 grams
- 4 1/3 cups vegetable broth 1 liter
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/4 tsp saffron threads .17 grams
- handful finely chopped parsley
- dash sea salt
- dash black pepper
Roughly chop 1/2 onion, roughly chop 4 cloves garlic, thinly slice 1 carrot (peeled), roughly chop 1/2 green & 1/2 red bell pepper and drain a jar or can of cooked chickpeas (570 grams/400 grams drained/20 oz) into a colander and rinse under cold running water
Heat a large deep fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add the chopped onion, carrot and bell peppers, mix with the olive oil, after 5 to 6 minutes and all the vegetables are lightly sauteed, remove them from the pan and set aside
Using the same pan with the same heat, add in 1/2 tbsp extra virgin olive oil and the chopped garlic, mix together, after 15 to 20 seconds add in 1 cup uncooked round rice and mix together, after 2 minutes and the rice is lightly toasted, add in 1 tsp sweet smoked paprika and season with sea salt & black pepper, mix together, then add in 4 cups vegetable broth and 1/4 tsp saffron threads, mix together and simmer on a medium-high heat
Meanwhile, add the reserved cooked vegetables into a tall plastic cylinder (you can also use a food processor), along with a 1/4 cup of the rinsed chickpeas, 1/3 cup vegetable broth and a pinch of sea salt, using a handheld mixer, blend together until you form a creamy puree
Once the broth comes to a boil in the pan, add in the remainder of the chickpeas and the vegetable puree, mix together and bring to a boil again, then lower the fire to a low-medium heat and simmer, making sure to mix the rice around every minute or so, after 12 minutes and a lot of the broth has been absorbed by the rice, but there is still plenty of broth left, place a lid on the pan and turn off the heat, let it rest for 3 to 4 minutes, then remove the lid and serve, sprinkled with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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