This Spanish Vegetable & Bean Rice, known in Spain as ¨Empedrado Murciano¨, is one gem of a rice dish. It´s packed with so many Spanish flavors, it´s easy to make and comes together in about 30 minutes.
This is a very typical rice dish from the region of Murcia in Southeastern Spain. Where most of Spain´s vegetables are grown. So it´s no wonder this delicious vegetable & bean rice dish hails from there.
To make this recipe, I used Spanish round rice, which is similar to medium-grain rice or arborio rice. However, you can use any rice you like. Though the rice to liquid ratio might be different. So check the package instructions on your rice.
TIPS & TRICKS to Make this Recipe: Once all the ingredients are in the pan, give it one final mix, so everything is evenly distributed. After this step you don´t want to mix the rice again. Otherwise, it will lose it´s beautiful texture.
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Watch the Video Below on How to Make this Spanish Vegetable & Bean Rice
Spanish Vegetable & Bean Rice | Empedrado Murciano
- 2 tbsp extra virgin olive oil 30 ml
- 3 cups vegetable broth 710 ml
- 1/4 tsp saffron threads .17 grams
- 1/2 onion
- 4 cloves garlic
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 cup tomato sauce 110 grams
- 1 cup uncooked round rice 220 grams
- 1 cup canned kidney beans 275 grams
- 1 bay leaf
- 1 lemon
- sea salt & black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
At the same time, add 3 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a high heat
Finely dice 1/2 onion, roughly chop 4 cloves garlic and cut 1 green bell pepper into thin short strips
After heating the olive oil for 4 minutes, add in the diced onion, the green bell pepper and the chopped garlic, mix with the olive oil, after 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika, quickly mix together, then add in 1/2 cup tomato sauce and mix
About 2 minutes later and the tomato sauce has thickend up, add in 1 cup uncooked round rice and once again mix together, then pour in the hot saffron infused broth into the pan, along with 1 cup of canned kidney beans (drained & rinsed) and give it one final mix, so everything is evenly distributed, top it off with 1 bay leaf and raise the heat to a high heat
After 6 to 7 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower the fire to a low-medium heat and simmer for 3 to 4 minutes, or until all the broth has been absorbed, then remove the pan from the heat and cover with a dishcloth, after 4 minutes uncover the pan and serve the rice, sprinkled with finely chopped parsley and some lemon wedges, enjoy!
Get the Saffron Threads I used to make this recipe
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