By Aaron Wurm
Heat 3 tablespoons of olive oil in a large paella pan or wide, shallow skillet over medium heat.
Add the chopped red pepper and artichoke hearts to the pan, sautéing for 5 minutes until they start to soften.
Stir in 1 teaspoon of smoked paprika, 1/4 teaspoon of saffron or turmeric, and sauté for another minute until the spices are fragrant.
Add the rice to the pan, stirring well to coat the rice with the oil and spices.
Pour in 4 cups of vegetable stock and add the chopped tomato. Stir gently to distribute the ingredients evenly across the pan.
Bring the mixture to a boil, then reduce the heat to medium-low and allow to simmer uncovered for about 15 minutes. Do not stir the rice after this point to allow it to form a crispy bottom layer.
Scatter the green beans over the rice, pressing them down slightly, and continue to cook for another 10 minutes until the rice absorbs the liquid and becomes tender.
Once the rice is cooked and the liquid is absorbed, remove the pan from the heat. Cover it with a clean kitchen towel, and let it rest for 5 minutes before serving.
Season with salt and pepper to taste. Serve hot, garnished with lemon wedges if desired.
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This Vegan Main Course Spanish Rice recipe is ready in 45 minutes and features paella rice or short-grain rice, saffron or turmeric, artichoke hearts and other delicious ingredients. Contains 350 calories total.
Heat 3 tablespoons of olive oil in a large paella pan or wide, shallow skillet over medium heat.
Add the chopped red pepper and artichoke hearts to the pan, sautéing for 5 minutes until they start to soften.
Stir in 1 teaspoon of smoked paprika, 1/4 teaspoon of saffron or turmeric, and sauté for another minute until the spices are fragrant.
Add the rice to the pan, stirring well to coat the rice with the oil and spices.
Pour in 4 cups of vegetable stock and add the chopped tomato. Stir gently to distribute the ingredients evenly across the pan.
Bring the mixture to a boil, then reduce the heat to medium-low and allow to simmer uncovered for about 15 minutes. Do not stir the rice after this point to allow it to form a crispy bottom layer.
Scatter the green beans over the rice, pressing them down slightly, and continue to cook for another 10 minutes until the rice absorbs the liquid and becomes tender.
Once the rice is cooked and the liquid is absorbed, remove the pan from the heat. Cover it with a clean kitchen towel, and let it rest for 5 minutes before serving.
Season with salt and pepper to taste. Serve hot, garnished with lemon wedges if desired.
Calories per Serving: 350
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