Rice with Vegetable Recipes with paprika recipe

Total: 35 min Diners: 2

I still can’t explain how with the rice dishes that we are at home I had not yet shared with you a complete rice recipe, I guess the fault has been the summer and there was a lot of desire for salads and cooler things, but now that in nothing begin to lower temperatures and more comforting meals we will remedy with this vegetable rice recipe that we bring you today.

It is a light rice, perfect as a side dish if you want to accompany some grilled meat or fish, or as a unique dish if you are looking for a strictly vegetarian menu. In addition, despite not having any type of meat, if you use a good smoked paprika de la Vera, which I highly recommend, you will be surprised that the rice will taste as if you had added chorizo!

It is also an easy recipe since it can be prepared with almost any vegetable we have in the fridge. Apart from those that we propose today, you could add peas, small pieces of pumpkin or cauliflower, eggplant, leeks, green beans, beans, tomatoes, artichokes, …

The result is a delicious rice for those days when we want a rice without many complications but with much more flavor than the common white rice.

Although personally I am quite picky with the point of rice and this type of rice I prefer to eat them freshly made, the truth is that this particular one holds quite well reheated, so it is also a good option to leave it prepared in advance.

How to make rice with Vegetable Recipes with paprika

Ingredients

. Onion or spring onion, 1 pc Red bell pepper, 1 pc Green bell pepper, 1 pc Carrot, 1 zucchini, 1/2 pc Extra virgin olive oil, 3 tablespoons White wine, 50 ml Smoked paprika de la Vera, 1 heaping tablespoon (I put it sweet and add a pinch of spicy, but it’s up to the consumer) Sabroz Shiny Rice, 1 glass Vegetable broth preferably homemade, 3-3,5 glasses (*) Salt

(*) The amount of broth will depend on whether you want it drier or something more brothy. With the rice that we have used in this occasion the proportion has been of 3 measures of broth for each measure of rice and the result is a quite dry rice. Especially rich, if you use an artichoke broth, but if you do not have vegetable broth you can also use a chicken broth, although in that case it would no longer be a vegetarian recipe.

Step 1

Clean and cut the Vegetable Recipes into cubes of half a centimeter on each side.

Step 2

Heat the oil in a frying pan or low non-stick pan over medium-high heat (9/12). When we notice that it gives off heat, but without smoking, add the chopped Vegetable Recipes and salt them lightly, sauté for a couple of minutes, lower the heat (5/12) and let them poach until we see that they are tender.

Step 3

Raise the heat to maximum, add the white wine and leave it over high heat until it reduces (we will know it has reduced enough when it stops smelling of alcohol).

Step 4

Lower the heat (4/12), add the paprika and stir a few times so that the Vegetable Recipes are well impregnated.

Step 5

Add the broth and turn up the heat until it comes to a boil. Before it boils, taste the broth to see if it is necessary to correct the salt in case the broth does not have enough.

Step 6

When the broth is boiling, add the rice well distributed and lower the heat (3/12). It should be cooked over low heat but allowing to maintain a very light boil, the classic “chup chup chup“.

Step 7

In 18-20 minutes, our rice will be ready. Turn off the heat, let it rest for 3 to 5 minutes and serve.

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