Spanish White Bean and Rice Stew

Por Spain on a Fork · 35 min

Ingredientes

Modo de preparo

1. Warm the olive oil in a stock pot over medium heat.
2. Finely chop the onion, roughly chop the garlic, and cut the green bell pepper into bite-sized pieces.
3. Add the chopped vegetables to the pot and stir constantly. When the onion is translucent after about 4 minutes, stir in the paprika briefly, then add the grated tomatoes, season generously with sea salt and black pepper, and simmer.
4. When the grated tomatoes have thickened slightly, about 4 minutes, add the drained and rinsed white beans, the vegetable broth, saffron and bay leaf. Turn the heat up to high and stir gently.
5. Rinse the rice in a fine sieve under running water for 1 to 2 minutes.
6. When the broth boils, add the rice and stir. Cover the pan, lower to low-medium heat and simmer for 15 to 18 minutes, until the rice is just cooked through.
7. Remove the lid, stir in the lemon juice, give it one final mix, and take the pot off the heat.
8. Spoon into shallow bowls and garnish with fresh parsley.

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