Spain is known for making some great rice dishes, like Paella and Arroz al Horno. However, this Spanish Farmers Rice is probably the most classic rice dish that hails from Spain. It dates back all the way to the medieval times and it´s known as Arroz Campesino.
This dish is packed with so many great flavors, it´s super easy to make and it all comes together in a little over 30 minutes. Serve it next to a Spanish salad and a crunchy baguette for the ultimate experience.
What really flavors this rice dish is the saffron and the broth. Using the highest-quality ingredients is what makes this dish really shine. I also used round rice, but you can use any type of rice you like.
TIPS & TRICKS to Make this Recipe: This rice dish is what´s called Arroz Meloso in Spain. Which means it´s a got a little extra broth to it, giving it a light creamy texture. You want to make sure once the rice is cooked, that there is still a little broth left in the pan. I added 4 1/4 cups broth to 1 cup round rice, which will give you the perfect amount of broth to rice ratio to achieve a Meloso texture.
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Watch the Video Below on How to Make this Spanish Farmers Rice
Spanish Farmers Rice | Arroz Campesino Recipe
- 1/4 cup extra virgin olive oil 60 ml
- 1/2 onion
- 4 cloves garlic
- 2 carrots
- 2 stalks celery
- 1 cup uncooked round rice 200 grams
- 1 1/4 cups canned garbanzo beans 210 grams
- 1 liter vegetable broth 4 1/4 cups
- 1/4 tsp saffron threads .17 grams
- 2 tbsp freshly chopped parsley 7.60 grams
- 1 sprig fresh rosemary
- sea salt & black pepper
Roughly dice 1/2 onion, roughly chop 4 cloves garlic, cut 2 carrots (peeled) into 1/4 inch (.50 cm) pieces and cut 2 stalks celery into 1/4 inch (.50 cm) pieces
Add 1 liter (4 1/4 cups) vegetable broth into a sauce pan, pinch in 1/4 tsp (.17 grams) saffron threads and heat it with a medium-high heat
Heat a large fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 1 minute add in the chopped carrots, celery, onion and garlic, mix with the olive oil, after 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 cup (200 grams) uncooked round rice, 1 1/4 cups (210 grams) canned garbanzo beans (drained & rinsed) and season with sea salt, black pepper and 2 tbsp (7.60 grams) freshly chopped parsley, gently mix everything together
Once everything is well mixed, add in the hot saffron infused broth into the pan and 1 sprig of fresh rosemary, mix together and then mix every 2 to 3 minutes, about 10 minutes after adding the broth into the pan lower the fire to a low-medium heat, simmer for 3 to 4 minutes
After simmering for about 4 minutes and there´s still a little broth left, you don´t want to fully bring it down, remove the pan from the heat and serve at once, enjoy!
Get the Saffron Threads I used to make this recipe
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