Spanish Arroz al Ajillo | Garlic White Rice
This Spanish Arroz al Ajillo, which is basically garlic white rice, is packed with flavors, easy to make and done in under 30 minutes. Vegan.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 1 head garlic
- 1 cup Spanish round rice (220 grams)
- 3 cups vegetable broth (711 ml)
- handful fresh parsley
- 1 tbsp lemon zest (6 grams)
- pinch sea salt
- dash black pepper
Instructions
- 1
Add 3 cups vegetable broth into a sauce pan and heat with a medium-high heat
- 2
At the same time, heat a large fry pan with a low-medium to medium heat and add in 2 tbsp extra virgin olive oil
- 3
Meanwhile, thinly slice the cloves (skins removed) from a head of garlic
- 4
After heating the olive oil for 3 minutes, add in the sliced garlic, mix with the olive oil, after about 3 minutes and the garlic is lightly sauteed, add in 1 cup round rice and season with sea salt & black pepper, mix together and cook for 2 minutes, then add in the hot vegetable broth and raise the heat to a high heat, give it one final mix and cook on a high heat
- 5
After 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, place a lid on the pan and lower the heat to a low-medium, simmer for 6 to 8 minutes or until all the broth has been absorbed, then remove from the heat
- 6
Transfer the rice into a large serving dish, sprinkle with finely chopped parsley and finely grate in some lemon zest, enjoy!