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Spanish Rice with Vegetables and Saffron
Arroz de la huerta, the Spanish name of this dish, translates rather poetically as “rice from the vegetable garden.” Fresh artichokes are a common addition, but we keep our version easy and accessible and use fresh vegetables that are easier to prep: alliums, tomatoes, cauliflower and baby spinach. Saffron lends a golden hue to the grains and suffuses it with an aroma and flavor that is so very Spanish. We like the deeper, richer taste of the rice made with chicken broth but if you wish to keep the dish vegetarian, vegetable broth works perfectly well.
4 to 6
Servings
Tip
Don’t use regular round tomatoes. Plum tomatoes contain less moisture than round tomatoes and are the better choice for this dish. Also, don’t be alarmed by the quantity of spinach. Once wilted, the leaves will easily combine with the rice mixture.
40 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
1
medium yellow onion, chopped
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the garlic, smoked paprika and cayenne (if using), then cook, stirring, until fragrant, about 30 seconds. Stir in the rice followed by the tomatoes, cauliflower and ½ teaspoon each salt and black pepper. Stir in the broth and saffron, then bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the rice is tender, 15 to 18 minutes.
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March 26, 2024
Very good
Good opportunity to use some Iranian saffron I bought while in Istanbul. This was just lovely. I had some tomatoes to use up and everything else on hand and have to say this exceeded expectations for a rice dish imho. Will definitely make again.
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