Spanish Poor Man´s Rice | An ICONIC Recipe Filled with Spanish Soul
This Spanish Poor Man´s Rice, known as Arroz a lo Pobre, is what humble and delicious food is all about. Its packed with flavors, made with simple everyday ingredients and comes together in about 30 minutes.
This recipe dates back a couple hundred years and comes from ¨La Cocina Pobre¨, the poor kitchen. As peasants would create rice dishes just like this one, that where affordable, healthy and filled your body with so much goodness.
You can serve this rice as a side dish next to some grilled shrimp or even as a main course. Either way, serve it next to a crunchy baguette and a bottle of Spanish wine for an instant trip to beautiful España.
TIPS & TRICKS to Make this Recipe: For this recipe I used long grain rice. But you can also use short grain, basmati or even arborio rice. Just make sure to check the package instruction so your rice to liquid ratios are correct.
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Watch the Video Below on How to Make Spanish Poor Man´s Rice
Spanish Poor Man´s Rice | Arroz a lo Pobre
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 2 tomatoes
- 15.5 oz can chickpeas 440 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp dried thyme .5 grams
- 2 cups vegetable broth 480 ml
- 1 cup long grain rice 190 grams
- 1 sprig fresh rosemary
- 2 hard boiled eggs
- handful fresh parsley
- pinch sea salt
- dash black pepper
Add the broth into a sauce pan, along with the sprig of rosemary, heat with a medium heat
At the same time, heat a large fry pan with a medium heat
Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the red & green bell peppers, finely chop the carrot (peeled) and finely grate the tomatoes
Add in the olive oil into the hot pan, along with all the chopped vegetables (except for the grated tomatoes), mix the vegetables around so they´re coated in the olive oil, saute for 4 to 5 minutes, then add in the paprika and thyme, quickly mix together, then add in the grated tomato and simmer
Meanwhile, rinse the rice and drain the chickpeas and rinse as well
After 3 to 4 minutes and the grated tomato has slightly thickened, add in the rice, chickpeas and season with sea salt & black pepper, mix together until well mixed
Remove the sprig of rosemary from the hot broth and pour the broth into the fry pan, give it one final mix, then place a lid over the pan and lower to a low-medium heat
After about 15 minutes and there is no broth left, remove from the heat, using a fork fluff the rice, then transfer into serving dishes, garnish with sliced hard boiled eggs and fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
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