Spanish Vegetable & Bean Rice | Empedrado Murciano

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

At the same time, add 3 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a high heat

Finely dice 1/2 onion, roughly chop 4 cloves garlic and cut 1 green bell pepper into thin short strips

After heating the olive oil for 4 minutes, add in the diced onion, the green bell pepper and the chopped garlic, mix with the olive oil, after 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika, quickly mix together, then add in 1/2 cup tomato sauce and mix

About 2 minutes later and the tomato sauce has thickend up, add in 1 cup uncooked round rice and once again mix together, then pour in the hot saffron infused broth into the pan, along with 1 cup of canned kidney beans (drained & rinsed) and give it one final mix, so everything is evenly distributed, top it off with 1 bay leaf and raise the heat to a high heat

After 6 to 7 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower the fire to a low-medium heat and simmer for 3 to 4 minutes, or until all the broth has been absorbed, then remove the pan from the heat and cover with a dishcloth, after 4 minutes uncover the pan and serve the rice, sprinkled with finely chopped parsley and some lemon wedges, enjoy!