Spanish Rice with Swiss Chard | Arroz con Acelgas Valenciano
Ingredients
- 1 liter vegetable broth 4 1/4 cups
- 1/4 tsp saffron threads 0.17 grams
- 1/4 cup extra virgin olive oil 60 ml
- 1 medium onion
- 6 cloves garlic
- 1 medium yukon gold potato
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes (finely grated)
- 1 cup Spanish round rice (short-grain rice) 190 grams
- 1 can white beans 15.5 oz / 440 grams
- 3 oz bagged swiss chard (roughly chopped) 100 grams
- sea salt & black pepper
Instructions
-
Add the broth and saffron into a saucepan and heat with a medium heat
-
Cut the potato (peeled) into small bite-sized pieces that are 1/4 inch (.625 cm) thick, finely chop the onion, and roughly chop the garlic
-
Heat a stockpot with a medium heat and add in the olive oil
-
After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the sliced potatoes, mix continuously
-
Once the potatoes are lightly sautéed, about 5 minutes, add in the paprika and quickly mix together, then add in the grated tomatoes and season with salt & pepper, mix together, and then simmer
-
After simmering the grated tomatoes for about 4 minutes, add in the rice and canned beans (drained and rinsed), mix together, then grab the simmering broth and gently add it into the stockpot, mix together, and then mix every 2 to 3 minutes
-
After simmering the rice for 15 minutes (which in my case was 3 minutes shy of the rice being cooked through), add in the Swiss chard, mix into the rice, then simmer for another 3 minutes or until the rice is cooked through, then remove from the heat
-
Transfer into shallow bowls, serve warm, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe