Arroz Negro Vegano

Arroz Negro Vegano is a delightful Spanish rice dish infused with the rich flavors of squid ink, using black rice and a variety of vegetables. This vegan twist brings the essence of traditional Spanish cuisine to your table while keeping it plant-based and healthy.

Ingredients

• Black rice - 200 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Tomato - 1 medium, chopped
• Smoked paprika - 1 teaspoon
• Saffron strands - a pinch
• Salt - to taste
• Black pepper - to taste
• Chickpeas - 100 grams, cooked
• Peas - 50 grams, frozen
• Fresh parsley - for garnish

Steps

1. Rinse the black rice under cold water until the water runs clear, then soak it in water for 30 minutes.
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 bell pepper and chopped tomato to the pan, cooking for another 5 minutes until softened.
4. Stir in the soaked black rice, smoked paprika, saffron, salt, and black pepper, coating the rice with the vegetable mixture.
5. Pour in the vegetable broth and bring to a boil, then reduce the heat to low and cover the pan.
6. Let it simmer for about 25 minutes or until the rice is cooked and has absorbed most of the liquid.
7. In the last 5 minutes of cooking, add the cooked chickpeas and frozen peas, stirring gently to combine.
8. Once done, remove from heat and let it sit for a few minutes before fluffing with a fork.
9. Serve garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 75 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from black rice and vegetables.
• High in fiber from chickpeas and peas, promoting digestive health.

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