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Spanish Farmers Rice | Arroz Campesino Recipe

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • 1/2 onion
  • 4 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 1 cup uncooked round rice 200 grams
  • 1 1/4 cups canned garbanzo beans 210 grams
  • 1 liter vegetable broth 4 1/4 cups
  • 1/4 tsp saffron threads .17 grams
  • 2 tbsp freshly chopped parsley 7.60 grams
  • 1 sprig fresh rosemary
  • sea salt & black pepper

Instructions

  1. Roughly dice 1/2 onion, roughly chop 4 cloves garlic, cut 2 carrots (peeled) into 1/4 inch (.50 cm) pieces and cut 2 stalks celery into 1/4 inch (.50 cm) pieces

  2. Add 1 liter (4 1/4 cups) vegetable broth into a sauce pan, pinch in 1/4 tsp (.17 grams) saffron threads and heat it with a medium-high heat

  3. Heat a large fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 1 minute add in the chopped carrots, celery, onion and garlic, mix with the olive oil, after 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 cup (200 grams) uncooked round rice, 1 1/4 cups (210 grams) canned garbanzo beans (drained & rinsed) and season with sea salt, black pepper and 2 tbsp (7.60 grams) freshly chopped parsley, gently mix everything together

  4. Once everything is well mixed, add in the hot saffron infused broth into the pan and 1 sprig of fresh rosemary, mix together and then mix every 2 to 3 minutes, about 10 minutes after adding the broth into the pan lower the fire to a low-medium heat, simmer for 3 to 4 minutes

  5. After simmering for about 4 minutes and there´s still a little broth left, you don´t want to fully bring it down, remove the pan from the heat and serve at once, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe