Prep 10 mins
Cook 45 mins
A lovely rice dish with sweet peppers, green beans, and fresh herbs, from Rebar Modern Food Cookbook. Uploaded for Spain ZWT5.
- 3 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, minced
- 1⁄2 teaspoon red chili pepper flakes
- 2 teaspoons salt
- 1 tablespoon chili powder
- 1 tablespoon sweet paprika
- 2 teaspoons oregano
- 1 large red pepper, chopped
- 1 large yellow pepper, chopped
- 4 medium tomatoes, ripe, chopped
- 1 1⁄4 cups arborio rice
- 3 cups vegetable stock or 3 cups water
- 1⁄2 lb green beans, trimmed and sliced into 1 inch lengths
- fresh ground pepper
- 1⁄2 bunch cilantro, chopped
- 1⁄2 bunch parsley, chopped
- 1 bunch scallion, minced
- aged cheddar cheese or parmesan cheese
- In a large, deep cast iron skillet, heat olive oil and saute onion until translucent. Add garlic, chile flakes, 1 tsp salt, and saute until the garlic and onions are soft. Add the remaining salt, spices, herbs, peppers, and tomatoes and simmer, covered for 10 minutes. Stir in the rice to coat.
- Heat the stock, or water, and pour it into the pan. Cover and reduce the heat to low. Cook until the rice is tender and most of the liquid has been absorbed, about 30 minutes.
- Meanwhile, steam or blanch the beans until tender. Stir into the cooked paella. Season with cracked pepper, fresh herbs, and sere garnished with grated cheese and minced scallions.
This was really good and *SO* easy to make. The rice was so creamy. I had one can of veggie broth, so used water to measure it to 3 cups. I can't wait to make this again. Made during * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*