Spanish Civil War Rice | Arroz a lo Pobre
This Spanish Civil War Rice, known in Spain as Arroz a lo Pobre, is packed with flavors, easy to make and made with the most humble ingredients. Vegan.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup extra virgin olive oil (65 ml)
- 1 potato
- 1/2 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4 cloves garlic
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika (2.30 grams)
- 1 cup uncooked round rice (200 grams)
- 1 1/4 cups jarred or canned cooked chickpeas (210 grams)
- 3 cups vegetable broth (710 ml)
- handful freshly chopped parsley
- sea salt & black pepper
Instructions
- 1
Add 3 cups (710 ml) vegetable broth into a sauce pan and heat with a medium-high heat
- 2
Heat a large fry pan with a medium-high heat and add in a generous 1/4 cup (65 ml) extra virgin olive oil
- 3
Meanwhile, cut 1 potato (washed & patted dry) into 1/4 inch (.635 cm) thick rounds
- 4
After heating the oil for 2 minutes, add in the slices of potato, making sure they´re all in a single layer, cook for 4 to 5 minutes per side
- 5
While the potatoes are cooking, roughly dice 1/2 onion, roughly mince 4 cloves garlic, thinly slice 1/2 green & 1/2 red bell pepper and finely grate 2 tomatoes
- 6
After cooking the slices of potato for 8 minutes (4 minutes per side), remove from the pan and set aside
- 7
Using the same pan with the same heat, add in the diced onions and strips of green & red bell pepper, mix with the olive oil, after 3 minutes and the veggies are lightly sauteed, add in the minced garlic, mix and cook for 30 seconds, then add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together, then add in the grated tomato and simmer for 2 minutes, or until the tomato has thickend up, then add in 1 cup (200 grams) uncooked round rice, 1 1/4 cups (210 grams) cooked chickpeas and season with sea salt & black pepper, mix together until well combined, then add in the hot vegetable broth, give it one final mix and add the fried potatoes back into the pan, in a single layer
- 8
After simmer for 9 to 10 minutes and most of the broth has been absorbed, but there is still a little bit left, lower the heat to a low-medium, 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 3 minutes uncover the pan, add to serving dishes and sprinkle with freshly chopped parsley, enjoy!