Country: Spain Servings: 4 servings

Ingredients

• olive oil – 2 tablespoons / 30 ml
• onion, chopped – 1 medium / 150 g
• garlic, minced – 3 cloves
• bell pepper, diced – 1 medium / 120 g
• tomato, chopped – 1 large / 200 g
• saffron threads – a generous pinch
• Spanish rice – 1 cup / 200 g
• chicken broth – 2 cups / 480 ml
• salt – to taste
• black pepper – to taste
• fresh parsley, chopped – 2 tablespoons / 8 g

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.
4. Add chopped tomato and saffron threads, stirring to combine.
5. Rinse the rice under cold water until the water runs clear. Add the rice to the pan, stirring until it’s well coated with the mixture.
6. Pour in chicken broth, season with salt and black pepper, and bring to a simmer.
7. Reduce heat to low, cover, and cook until the rice is tender and liquid is absorbed, about 20 minutes.
8. Fluff the rice with a fork and garnish with fresh parsley before serving.

Substitutions

• olive oil -> vegetable oil
• Spanish rice -> short-grain rice
• chicken broth -> vegetable broth

Enhancements in the Next Evolution

• Enhance flavor with a splash of white wine when adding the rice.
• Include peas or diced carrots for added texture and sweetness.
• Top with cooked shrimp or chorizo slices for more substance.
• Add a pinch of smoked paprika for a smoky flavor profile.