Spanish Poor Man's Beans and Rice | Alubias con Arroz a lo Pobre
Ingredients
- 1 liter vegetable broth 4 1/4 cups
- 1 bay leave
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium yellow onion (finely chopped)
- 6 cloves garlic (roughly chopped)
- 2 tomatoes (finely grated)
- 2 tsp sweet smoked Spanish paprika 5 grams
- 1/2 cup short-grain rice 95 grams
- 2 cans pinto beans 15.5 oz / 440 grams each
- sea salt & black pepper
- Spanish guindilla peppers for garnish (optional)
Instructions
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Add the broth and bay leave into a saucepan and heat with a medium heat
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At the same time, heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes, add in the rice, continue to mix together, and go for 2 minutes, then add in the paprika and quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer
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Once the grated tomatoes have thickened, about 5 minutes, add in the canned pinto beans (drained and rinsed) and the simmering vegetable broth, mix together, then mix every 2 to 3 minutes
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Once the rice is just cooked through (check package instructions on the rice you are using; mine was 18 minutes), remove the pan from heat
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Transfer some of the mixture into a shallow bowl, and garnish with Spanish guindilla peppers (optional), enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe