Spanish Farmers Rice | Arroz Campesino
This Spanish Farmers Rice, known in Spain as Arroz Campesino, is packed with flavors, super easy to make and done in about 30 minutes. Gluten Free + Vegan.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup extra virgin olive oil (60 ml)
- 1/2 onion
- 4 cloves garlic
- 2 carrots
- 2 stalks celery
- 1 cup uncooked round rice (200 grams)
- 1 1/4 cups canned garbanzo beans (210 grams)
- 1 liter vegetable broth (4 1/4 cups)
- 1/4 tsp saffron threads (.17 grams)
- 2 tbsp freshly chopped parsley (7.60 grams)
- 1 sprig fresh rosemary
- sea salt & black pepper
Instructions
- 1
Roughly dice 1/2 onion, roughly chop 4 cloves garlic, cut 2 carrots (peeled) into 1/4 inch (.50 cm) pieces and cut 2 stalks celery into 1/4 inch (.50 cm) pieces
- 2
Add 1 liter (4 1/4 cups) vegetable broth into a sauce pan, pinch in 1/4 tsp (.17 grams) saffron threads and heat it with a medium-high heat
- 3
Heat a large fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 1 minute add in the chopped carrots, celery, onion and garlic, mix with the olive oil, after 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 cup (200 grams) uncooked round rice, 1 1/4 cups (210 grams) canned garbanzo beans (drained & rinsed) and season with sea salt, black pepper and 2 tbsp (7.60 grams) freshly chopped parsley, gently mix everything together
- 4
Once everything is well mixed, add in the hot saffron infused broth into the pan and 1 sprig of fresh rosemary, mix together and then mix every 2 to 3 minutes, about 10 minutes after adding the broth into the pan lower the fire to a low-medium heat, simmer for 3 to 4 minutes
- 5
After simmering for about 4 minutes and there´s still a little broth left, you don´t want to fully bring it down, remove the pan from the heat and serve at once, enjoy!