Spanish-style Braised Rice with Meat and Vegetables

Ingredients

• 2 cups (400g) rice 2 cups (400g) rice
• 1 lb (450g) chicken or pork, cut into bite-sized pieces 1 lb (450g) chicken or pork, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (200g) peas 1 cup (200g) peas
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot or casserole dish over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the chicken or pork pieces and cook until browned on all sides.
4. 4.
   Stir in the diced bell peppers, carrot, and peas. Cook for a few minutes until slightly softened.
5. 5.
   Sprinkle smoked paprika and saffron threads over the ingredients, stirring well to coat.
6. 6.
   Add the rice to the pot and stir to combine with the other ingredients.
7. 7.
   Pour in the chicken or vegetable broth, season with salt and pepper, and bring to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
9. 9.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Saffron threads — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika instead of regular paprika.
• Feel free to add other vegetables like green beans or artichokes to customize the dish to your liking.
• To make the dish more indulgent, you can add a splash of white wine to the pot before adding the broth.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Arròs a la cassola hot, garnished with fresh parsley or chopped green onions for a pop of color. It pairs well with a simple side salad or crusty bread to soak up the delicious juices.

Presentation advice

To elevate the presentation, consider serving the Arròs a la cassola in individual clay pots or a large communal dish. Sprinkle some saffron threads on top for an extra touch of elegance.