Spanish White Bean and Rice Stew | Heart-Warming ONE-POT Recipe

This Spanish White Bean and Rice Stew, known as Arroz con Habichuelas a la Murciana, is what simple and delicious food is all about. We’re talking a ton of great flavors, easy to make, and all done in about 40 minutes using one pan. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Jumilla for a complete meal.

To make this recipe, I used canned white beans. But you can use any type of canned beans you like. You can also use dried beans if you prefer. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

For the rice, I used long-grain rice. But any other type of rice can be used. However, you might need to add in more broth into the stew. As long-grain rice absorbs less liquid than other types of rice.

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just add in some broth when reheating if it dries up too much.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this Spanish White Bean and Rice Stew

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Spanish White Bean and Rice Stew | Arroz con Habichuelas a la Murciana

Course Main Course, Stew

Cuisine Spanish

Prep Time 5 minutes

Cook Time 40 minutes

Servings 4

Calories 477 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion
• 6 cloves garlic
• 1 green bell pepper
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 2 cans white beans 15.5 oz / 440 grams each
• 1 liter vegetable broth 4 1/4 cups
• 1/2 cup long grain rice 95 grams
• 1/4 tsp saffron threads .17 grams
• 1 bay leaf
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a stock pot with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, roughly chop the garlic and cut the green bell pepper into bite-sized pieces

3. Add the chopped ingredients into the stock pot, mix continuously, after 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the grated tomatoes and season generously with sea salt & black pepper, mix together and then simmer

4. Once the grated tomatoes have slightly thickened, about 4 minutes, add in the canned white beans (drained & rinsed), vegetable broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix

5. In the meantime, add the rice into a fine sieve and rinse under water for 1 to 2 minutes

6. Once the broth comes to a boil, add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 15 to 18 minutes or until the rice is just cooked through, then remove the lid, add in the lemon juice and give it one final mix, remove from the heat

7. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish White Bean and Rice Stew | Arroz con Habichuelas a la Murciana

Amount Per Serving

Calories 477 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 644mg28%

Potassium 1294mg37%

Carbohydrates 77g26%

Fiber 13g54%

Sugar 6g7%

Protein 19g38%

Vitamin A 1400IU28%

Vitamin C 37mg45%

Calcium 192mg19%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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