Spain on a Fork > All Recipes > Main Dishes > This Creamy Rice is Spains Best-Kept Secret | Arroz de Escribano Recipe
All Recipes, Main Dishes / November 5, 2021

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.

Creamy Rice
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.

Creamy Rice
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.

Creamy Rice

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.

Creamy Rice

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SPANISH PAPRIKA
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT

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Watch the Video Below on How to Make this Creamy Spanish Rice with Chickpeas & Vegetables

Creamy Rice
5 from 5 votes
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Creamy Spanish Rice with Chickpeas & Vegetables | Arroz de Escribano Recipe

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 776 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Creamy Spanish Rice with Chickpeas & Vegetables | Arroz de Escribano Recipe
Amount Per Serving
Calories 776 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Sodium 597mg26%
Potassium 671mg19%
Carbohydrates 125g42%
Fiber 17g71%
Sugar 7g8%
Protein 20g40%
Calcium 110mg11%
Vitamin C 68mg82%
Vitamin A 6661IU133%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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15 Comments

  1. Frederick Fajardo

    Tus recetas son estupendas. Siempre cuando preparo alguna receta que tienes en tu repertorio, sale maravillosa. ¡Muchísimas Gracias!

    31 . May . 2022
    • Spain on a Fork

      Cuanto me alegro! Un saludo 🙂

      01 . Jun . 2022
  2. Lia

    5 stars
    We made this last night and added a drizzle of lemon on top and it was absolutely delicious. Thank you for sharing this recipe!

    16 . Mar . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      17 . Mar . 2022
  3. Richard

    5 stars
    Love this recipe. Any recipe that calls for rice that you do, can it be done with brown rice?

    20 . Dec . 2021
    • Spain on a Fork

      Absolutely, though the liquid to rice ratio will be different, so check the package instructions on the rice 🙂 much love

      20 . Dec . 2021
  4. Sarah Erickson

    5 stars
    Delicious and comforting! Love this! It turned out great. The broth absorbed more as it sat for about a half hour and rice/chickpeas became even softer.

    07 . Dec . 2021
    • Spain on a Fork

      So glad you enjoyed the dish Sarah! Much love 🙂

      07 . Dec . 2021
  5. Ian

    5 stars
    Your recipes and YouTube are always an inspiration. Just trying to make Arroz de Escribano, I can see there are other similar dishes, also in Portugal which is where I’m cooking at the moment. I think I underestimated the litre of stock because I felt the rice didn’t have enough liquid to cook properly. By comparison with risotto this is a lot of stock. Just checking that this is correct? I will make it better next time!

    09 . Nov . 2021
    • Spain on a Fork

      Yes 1 liter stock to the 1 cup rice (220 grams), assuming you are using round rice or arborio rice, much love 🙂

      09 . Nov . 2021
  6. Andre Helps

    I always look forward to your recipes and I have tried many. Before I do this one what alternative can I use to Spanish rice as I am in the UK. Long grain ?

    08 . Nov . 2021
    • Spain on a Fork

      You can use long grain, though you will probably need to add in a bit less broth and it won´t be as creamy, as long grain does not contain as much starch, you can also use arborio rice, which is very similar to Spanish round rice 🙂 much love

      09 . Nov . 2021
  7. Michelle McClintock

    I appreciate that you’re including the Spanish names of your recipes. But is Arroz de Escribano called that because that was all some scribes had to eat?

    05 . Nov . 2021
    • Spain on a Fork

      I wish I could tell you why the dish was named that, but it´s such an old recipe, that it was hard to get a lot of information on it 🙂 much love

      05 . Nov . 2021
  8. Nancy Brown

    5 stars
    125 grams of carbs? Not on my diet but sure sounds delicious and nutritious!

    05 . Nov . 2021

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