Arroz con Aceitunas

Arroz con Aceitunas is a vibrant and aromatic Spanish rice dish featuring the briny goodness of olives and the earthy flavors of spices. This vegan delight is perfect for a comforting meal that embodies the essence of Mediterranean cuisine.

Ingredients

• Basmati rice - 150 grams
• Vegetable broth - 400 milliliters
• Green olives (pitted and sliced) - 100 grams
• Black olives (pitted and sliced) - 50 grams
• Red bell pepper (diced) - 1 medium
• Garlic (minced) - 2 cloves
• Onion (chopped) - 1 small
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped) - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes before draining.
2. In a large pan, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
3. Add the diced red bell pepper to the pan and continue to sauté for another 3-4 minutes until softened.
4. Stir in the soaked and drained rice, paprika, cumin, salt, and black pepper. Mix well to coat the rice in the spices.
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
6. Once the rice is cooked, gently fold in the sliced green and black olives.
7. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
8. Garnish with freshly chopped parsley and serve warm.

Nutrition

• Calories: 400
• Protein: 8 g
• Carbs: 62 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in healthy fats from olives, which support heart health.
• High in fiber from rice and vegetables, aiding digestion.

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