Spanish Poor Man's Rice & Potatoes | One of Spain's Oldest Recipes

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Add the chopped onion and garlic and cook for about 2 minutes, stirring every 1 to 2 minutes.
3. Cut the peeled potato into small pieces about 1/4 inch (0.635 cm) thick while the onion and garlic cook.
4. After about 4 minutes, when the onion and garlic are lightly sautéed, add the potato and cook, stirring every 1 to 2 minutes, until evenly cooked.
5. When the potato is lightly sautéed (about 5 minutes), add the paprika and stir quickly.
6. Add the grated tomatoes, drained and rinsed chickpeas, salt and pepper, then simmer for a few minutes.
7. After about 3 minutes, when the tomatoes have slightly thickened, add the broth and thyme and bring to a high heat.
8. When the liquid boils, stir in the rice, then lower to medium heat and simmer for 15 to 18 minutes until the rice is cooked through, stirring every 2 to 3 minutes.
9. Remove from the heat, spoon into serving dishes and top with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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