This Spanish Widowed Rice, known in Spain as Arroz Viudo con Verdudas, is possibly the best rice dish in the world. Loaded with so many different flavors, easy to make and it comes together in about 40 minutes.
Ok, so this rice dish sounds great, but why the weird name? It´s called widowed rice because there´s no meat or seafood. Just vegetables. But let me tell you, this dish has such a great flavor, you won´t miss any of the meat or seafood.
To make this dish, I used uncooked Spanish round rice. But you can use any type of rice you like. The one I used is very similar to medium grain rice or arborio rice. I also used homemade vegetable broth, but you can use the store-bought stuff if you prefer.
TIPS & TRICKS to Make this Recipe: I like to cut all the veggies into large chunks, as it gives this rice dish a better texture. Also, when you add the rice into the pan, give it one mix so it is all evenly distributed. After that, you don´t wat to mix the rice again, as it distrups the way it cooks.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make Spanish Widowed Rice
Spanish Widowed Rice | Arroz Viudo con Verdudas Recipe
- 1/3 cup extra virgin olive oil 80 ml
- 1/2 onion
- 4 cloves garlic
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 zucchini
- 15 fresh green beans
- 1 tomato
- 1 cup fresh broccoli 71 grams
- 1/4 cup frozen peas 34 grams
- 1 cup round rice 180 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/4 tsp saffron threads .17 grams
- 1 1/2 tbsp freshly chopped thyme 1.2 grams
- 3 cups vegetable broth 705 ml
- sea salt & black pepper
Roughly chop 1/2 onion, thinly slice 4 cloves of garlic, cut 1/2 red & 1/2 green bell pepper into thin strips that are 2 inches (5.08 cm) long, cut 1/2 zucchini into rounds that are 1/4 inch (.635 cm) thick and then into half shapped moons, cut the ends of 15 fresh green beans and then in half, roughly chop 1 tomato and reserve 1 cup of fresh broccoli
Heat a large fry pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in all the cut vegetables, mix with the olive oil, after 8 minutes and the onion & zucchini are translucent and the rest of the veggies are tender, add in 1 tsp sweet smoked paprika, 1/4 tsp saffron threads and season generously with sea salt & black pepper, mix together until well combined, then add in 1 cup round rice and 1 1/2 tbsp freshly chopped thyme, mix together once again, then add in 3 cups vegetable broth and 1/4 cup frozen peas, give it one last mix and simmer on a medium-high heat
After about 10 minutes and you can see a lot of the broth has been incorporated into the rice, lower the fire to a low-medium heat and simmer for another 3 to 5 minutes or until all the broth has been incorporated into the rice, then remove the pan from the heat, cover with a dishcloth and let it rest for a couple minutes, remove the dishcloth and serve at once, enjoy!
Get the Saffron Threads I used to make this Spanish Widowed Rice
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.