Spanish Poor Man´s Rice, known as Arroz a lo Pobre, is what humble and delicious food is all about.
Serves 4
INGREDIENTS
2 tbsp extra virgin olive oil 35 ml
1 small onion
4 cloves garlic
1 red bell pepper
1 green bell pepper
1 carrot
2 tomatoes
15.5 oz can chickpeas
1 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
2 cups vegetable broth
1 cup long grain rice
1 sprig fresh rosemary
2 hard boiled eggs
handful fresh parsley
pinch sea salt
dash black pepper
INSTRUCTIONS
Add the broth into a sauce pan, along with the sprig of rosemary, heat with a medium heat
At the same time, heat a large fry pan with a medium heat
Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the red & green bell peppers, finely chop the carrot (peeled) and finely grate the tomatoes
Add in the olive oil into the hot pan, along with all the chopped vegetables (except for the grated tomatoes), mix the vegetables around so they´re coated in the olive oil, saute for 4 to 5 minutes, then add in the paprika and thyme, quickly mix together, then add in the grated tomato and simmer
Meanwhile, rinse the rice and drain the chickpeas and rinse as well
After 3 to 4 minutes and the grated tomato has slightly thickened, add in the rice, chickpeas and season with sea salt & black pepper, mix together until well mixed
Remove the sprig of rosemary from the hot broth and pour the broth into the fry pan, give it one final mix, then place a lid over the pan and lower to a low-medium heat
After about 15 minutes and there is no broth left, remove from the heat, using a fork fluff the rice, then transfer into serving dishes, garnish with sliced hard boiled eggs and fresh parsley
