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Creamy Rice

Creamy Spanish Rice with Chickpeas & Vegetables | Arroz de Escribano Recipe

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 776 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 1/2 tbsp extra virgin olive oil 40 ml
  • 1/2 onion
  • 4 cloves garlic
  • 1 carrot
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 cup uncooked Spanish round rice 220 grams
  • 2 1/2 cups cooked chickpeas (canned or jarred) 400 grams
  • 4 1/3 cups vegetable broth 1 liter
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/4 tsp saffron threads .17 grams
  • handful finely chopped parsley
  • dash sea salt
  • dash black pepper

Instructions

  1. Roughly chop 1/2 onion, roughly chop 4 cloves garlic, thinly slice 1 carrot (peeled), roughly chop 1/2 green & 1/2 red bell pepper and drain a jar or can of cooked chickpeas (570 grams/400 grams drained/20 oz) into a colander and rinse under cold running water

  2. Heat a large deep fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add the chopped onion, carrot and bell peppers, mix with the olive oil, after 5 to 6 minutes and all the vegetables are lightly sauteed, remove them from the pan and set aside

  3. Using the same pan with the same heat, add in 1/2 tbsp extra virgin olive oil and the chopped garlic, mix together, after 15 to 20 seconds add in 1 cup uncooked round rice and mix together, after 2 minutes and the rice is lightly toasted, add in 1 tsp sweet smoked paprika and season with sea salt & black pepper, mix together, then add in 4 cups vegetable broth and 1/4 tsp saffron threads, mix together and simmer on a medium-high heat

  4. Meanwhile, add the reserved cooked vegetables into a tall plastic cylinder (you can also use a food processor), along with a 1/4 cup of the rinsed chickpeas, 1/3 cup vegetable broth and a pinch of sea salt, using a handheld mixer, blend together until you form a creamy puree

  5. Once the broth comes to a boil in the pan, add in the remainder of the chickpeas and the vegetable puree, mix together and bring to a boil again, then lower the fire to a low-medium heat and simmer, making sure to mix the rice around every minute or so, after 12 minutes and a lot of the broth has been absorbed by the rice, but there is still plenty of broth left, place a lid on the pan and turn off the heat, let it rest for 3 to 4 minutes, then remove the lid and serve, sprinkled with finely chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Creamy Spanish Rice with Chickpeas & Vegetables | Arroz de Escribano Recipe
Amount Per Serving
Calories 776 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Sodium 597mg26%
Potassium 671mg19%
Carbohydrates 125g42%
Fiber 17g71%
Sugar 7g8%
Protein 20g40%
Vitamin A 6661IU133%
Vitamin C 68mg82%
Calcium 110mg11%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.