Arroz a la Cazuela

Arroz a la Cazuela is a vibrant and hearty vegetarian Spanish rice dish that combines flavorful spices with fresh vegetables, making it a delightful meal for any occasion. This dish not only bursts with color but also offers a comforting taste of traditional Spanish cuisine.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Tomato - 1 medium, chopped
• Paprika - 1 teaspoon
• Saffron threads - a pinch
• Vegetable broth - 400 ml
• Arborio rice - 150 grams
• Green peas - 100 grams, frozen
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, bell pepper, and zucchini; cook for another 5 minutes until vegetables are tender.
3. Stir in the chopped tomato, paprika, and saffron threads, cooking for an additional 3 minutes.
4. Add the Arborio rice to the pot, stirring to coat the rice with the vegetable mixture for about 2 minutes.
5. Pour in the vegetable broth and bring to a simmer. Season with salt and black pepper.
6. Cover the pot and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Stir in the frozen green peas and let them heat through for 2-3 minutes.
8. Remove from heat and let it sit, covered, for another 5 minutes. Fluff the rice with a fork before serving.
9. Garnish with fresh parsley and serve warm.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

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