Arroz Negro Vegetal

Arroz Negro Vegetal is a flavorful and visually striking Spanish dish made with black rice infused with the essence of squid ink and a medley of fresh vegetables. Perfect for a midnight indulgence, it offers a delightful combination of rich flavors and vibrant colors.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 ml
• Squid ink - 2 tablespoons
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Tomato - 1 medium, diced
• Frozen peas - 100 grams
• 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 diced onion and minced garlic, sautéing until translucent.
2. Add the diced red and green bell peppers, and zucchini to the pan, cooking for about 5-7 minutes until they begin to soften.
3. Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.
4. Pour in the vegetable broth and add the squid ink, stirring to combine. Bring to a simmer.
5. Reduce the heat to low, cover the pan, and let it cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. In the last 5 minutes of cooking, stir in the diced tomato and frozen peas. Season with salt and black pepper to taste.
7. Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 75 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 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, aiding digestion.
• Packed with vitamins and antioxidants from the fresh vegetables.

Tags