This SPANISH RICE is Valencia's BEST-KEPT Secret | Arroz con Acelgas

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Put the broth and saffron in a saucepan and heat over medium heat.
2. Peel the potato and cut into small bite-sized pieces about 0.625 cm (1/4 inch) thick; finely chop the onion and roughly chop the garlic.
3. Heat the olive oil in a stockpot over medium heat.
4. Add the onion and garlic and stir for about 3 minutes, until the onion is slightly translucent, then add the potato and stir for about 5 minutes until lightly sautéed.
5. Stir in the paprika, then add the grated tomato, season with salt and pepper and simmer for about 4 minutes.
6. Add the rice and drained, rinsed beans and stir. Gradually add the hot broth, stirring every 2 to 3 minutes.
7. Simmer the rice for 15 minutes, then stir in the chard and simmer for another 3 minutes, or until the rice is cooked through.
8. Remove from the heat, spoon into shallow bowls and serve warm.

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

More recipes with

GarlicOnionTomatoRicePotatoWhite beanChard