Spain on a Fork > All Recipes > Main Dishes > Spanish Vegetable & Bean Rice | Empedrado Murciano Recipe
All Recipes, Main Dishes / July 14, 2021

Spanish Vegetable & Bean Rice | Empedrado Murciano Recipe

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.

Spanish Vegetable & Bean Rice
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.

Spanish Vegetable & Bean Rice
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.

Spanish Vegetable & Bean 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.

Spanish Vegetable & Bean 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 Spanish Vegetable & Bean Rice

4.5 from 6 votes
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Spanish Vegetable & Bean Rice | Empedrado Murciano

Course Main Course
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  2. 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

  3. Finely dice 1/2 onion, roughly chop 4 cloves garlic and cut 1 green bell pepper into thin short strips

  4. 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

  5. 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

  6. 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!

Recipe Notes

Get the Saffron Threads I used to make this recipe

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19 Comments

  1. Scott Snider

    5 stars
    I added some Portobello mushrooms to this to up the meaty factor. Excellent dish.

    27 . Oct . 2021
    • Spain on a Fork

      Sounds great! Much love 🙂

      27 . Oct . 2021
  2. Laurina DiNicola

    5 stars
    Please please publish a cookbook. Love your delicious, meatless recipes. Am old school (just plain old) and find printed format easier to use and refer to.

    20 . Aug . 2021
  3. Laurina DiNicola

    Please please publish a cook book!!! Your recipes are delicious and to be honest i find old school book format a lot easier to use. Also trying to go meatless and so many easy options.

    20 . Aug . 2021
    • Spain on a Fork

      Hopefully one day soon! Appreciate the comment 🙂 much love

      22 . Aug . 2021
  4. Elizabeth

    5 stars
    Great recipe

    03 . Aug . 2021
    • Spain on a Fork

      Thank you! Much love 🙂

      03 . Aug . 2021
  5. Kay

    5 stars
    Hi Albert, this was so amazing ???? I let it cook a little longer so I could get some crispy bits at the bottom of the pan. The squeeze of lemon is a must! I also added a drizzle of extra virgin olive oil. Cannot wait to make this again. Next up I am making the 3 bean garlic skillet! Thank you so much ????

    01 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! much love ????

      01 . Aug . 2021
  6. robin

    I am going to make this dish sunday to go with a BBQ.

    Looking forward to it.

    Will rate it after.

    24 . Jul . 2021
    • Spain on a Fork

      Sounds great! Much love 🙂

      24 . Jul . 2021
  7. Seirah

    Hi can you please provide the brand of the rice you used for this recipe?

    22 . Jul . 2021
    • Spain on a Fork

      I use la Fallera Spanish rice from Valencia, only found here in Spain 🙂 much love

      23 . Jul . 2021
  8. Sally

    4 stars
    I am making this right now with long grain brown rice as it’s hard for me to find round rice. The timing is nothing like what your recipe says. I went by the instructions on my bag of rice – 2 cups water to 1 c rice. Normally takes 45 min to cook and I think it’ll be that long. Juice tasted wonderful though.

    21 . Jul . 2021
    • Spain on a Fork

      Spanish round rice cooks much quicker than other rices, specially brown rice, which usually takes at least double to cook, glad you enjoyed it 🙂 much love

      22 . Jul . 2021
  9. Spanish rice and beans, with peppers and paprika - Good Living

    […] ingredients and written instructions, click here. View the original […]

    20 . Jul . 2021
  10. John Gearing

    3 stars
    The only reason I gave this 3 stars instead of 5 stars is that with the rice I used I had to cook it for 20 minutes and during that time a layer of it was burned onto the bottom of my pan. Like the bottom of a pan of paella. Came off easy enough but still. A bunch ch of extra work.

    16 . Jul . 2021
  11. Ramya

    Will be making this soon i never had spanish vegetable and bean rice before perfect for my after office meals pl i love your new website will dm you if i make this and let you know how it goes Thanks Ramya

    15 . Jul . 2021
    • Spain on a Fork

      Thanks for the commemt Ramya 🙂 Much love!

      15 . Jul . 2021

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