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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


  • 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


  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