Spanish White Bean and Rice Stew | Arroz con Habichuelas a la Murciana
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion
- 6 cloves garlic
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes (finely grated)
- 2 cans white beans 15.5 oz / 440 grams each
- 1 liter vegetable broth 4 1/4 cups
- 1/2 cup long grain rice 95 grams
- 1/4 tsp saffron threads .17 grams
- 1 bay leaf
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Heat a stock pot with a medium heat and add in the olive oil
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In the meantime, finely chop the onion, roughly chop the garlic and cut the green bell pepper into bite-sized pieces
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Add the chopped ingredients into the stock pot, mix continuously, after 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the grated tomatoes and season generously with sea salt & black pepper, mix together and then simmer
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Once the grated tomatoes have slightly thickened, about 4 minutes, add in the canned white beans (drained & rinsed), vegetable broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix
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In the meantime, add the rice into a fine sieve and rinse under water for 1 to 2 minutes
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Once the broth comes to a boil, add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 15 to 18 minutes or until the rice is just cooked through, then remove the lid, add in the lemon juice and give it one final mix, remove from the heat
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
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