Arroz con Almejas Vegetal

Arroz con Almejas Vegetal is a vibrant and flavorful vegetarian take on the traditional Spanish rice dish, featuring a medley of seasonal vegetables and fragrant spices. This dish offers a delightful blend of textures and tastes, perfect for a comforting yet elegant meal.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Green peas - 100 grams, fresh or frozen
• Tomato - 1 medium, diced
• Smoked paprika - 1 teaspoon
• Saffron strands - a pinch (optional)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until the pepper softens.
3. Add the Arborio rice to the pan, stirring continuously for 2-3 minutes until the rice is lightly toasted.
4. Pour in the vegetable broth, followed by the diced tomato, smoked paprika, saffron (if using), salt, and black pepper. Bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
6. In the last 5 minutes of cooking, add the green peas, stirring gently to combine.
7. Once cooked, remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork before serving.
8. Garnish with fresh parsley and serve warm.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 80 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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