Easy Vegan Spanish Rice With Beans And Veggies Recipe – Like any paella, the main ingredient is short-grain rice, round enough to be able to get the best out of the cooking broth.
The Veggies incorporated are basically: tomato, pepper, green bean, pea, onion, often also beans and artichoke, returned to olive oil.
Then, we incorporate the rice which must cook like a Riz Pilaf, then the broth, salt, pepper, and saffron, the latter being replaceable with special paella dye (based on saffron, paprika, turmeric, coriander, chili, nutmeg, ginger, pepper…).
Easy Vegan Spanish Rice With Beans And Veggies Recipe
Easy to prepare (especially when there are a lot of colorful delicious vegetable incorporated) and yet very light, this vivid dish, served in its stainless steel paella, is a complete meal in itself!
However, in summer, under the umbrellas, it will be well preceded by a cocktail, sangria, or pina colada, with some appetizers or vegan tapas!
* As you might expect, the majority of the Spanish rice recipes are not vegan: paella Valenciana, mixed paella, paella marisco (seafood), Andalusian paella, fideuà, paella d’Arroz negro, etc…
The History And Origin Of Spanish Rice And Valenciana Paella
- The history of the paella (which owes its name * to the container in which it was cooked in) begins with the arrival of the Moors in the 8th century, who introduced the rice.
- However, it will be necessary to wait for the Christian reconquest, in the XIIIth century, to witness the development of rice growing in the region of Valencia (the vast lagoon of Albufera, whose name means “pond” in Arabic, seeing little filled giving birth to 20,000 hectares of rice fields).
- During religious festivals, it then becomes customary to prepare, in earthen dishes, rice-based dishes, the composition of which varies according to the families, their geographical location. Gradually, rice becomes conventional food among the Valencians.
- It is at the beginning of the 16th century that we find a first testimony on the use of saffron with rice.
- However, it was around the 19th century that paella appeared in the Horta de Valencia as we know it.
- The Valencians begin to introduce vegetables, snails, then, on holidays, chicken, duck, or rabbit.
- In the first half of the XXth century, the development of a steel dish with handles, then its large-scale industrialization will help to make this dish known throughout the Iberian Peninsula, then in France, then worldwide with the growth in tourism in Spain in the 60s and 70s.
- As for the paella de verduras, it is often nicknamed “Arros de Sabater”, which means “cobbler’s rice” in Spanish (because, very poor, workers could only buy vegetables to accommodate their rice). There are many variations to this vegan paella: zucchini, eggplant, carrots, asparagus, mushrooms …
The origin of the name Paella
- From the Valencian paella, from the Latin patella (“petit plat”), from which is also extracted the French word le poêle “stove” (to fry).
- Paella comes from an Arabic word means “the leftovers”, the Moorish kings having the custom of collecting their leftover foods in a dish to distribute them to the poor.
Recipe For An Easy Vegan Spanish Rice Paella With Beans And Veggies
(for 4 portions)
- 300 gr short grain rice
- 3 tomatoes
- 1 or 2 red bell pepper (s)
- 150-200 g peas
- 200 g green beans
- 1 medium white onion
- 1 medium garlic clove
- 1 lemon (optional)
- 4 tablespoons olive oil
- 1 cup vegetable broth + 85 to 90 cl of water *
- 2 pods of saffron
- Chilli powder (smoked or sweet depending on taste)
* It is said that there should be 100 g of rice per person, but this concerns rather big eaters. For the proportion of broth in rice, the base used is 2.5 to 3 measures of liquid for 1 measure of rice. But, depending on the quality of rice, water, cooking time, you have to adjust it until it’s well-cooked to your preference.
- Prepare the vegetables, wash them: shell the peas, stem the green beans, deseed and thinly slice the pepper, peel and finely chop the onion, peel and chop the garlic. Dip the tomatoes in a pan of boiling water, peel them, peel them, cut them in half, deseed them and cut them into small dies.
- In an oiled dish, first sautee for 10 minutes all the onion, pepper (s), green beans, then add the crushed tomatoes and cook for another 5 minutes.
- Turn up the heat and add the rice to the vegetables, mix it with a spatula, so that it absorbs up the fat at the bottom of the dish.
- As soon as it starts to become pearly, add the broth and add the peas and chopped garlic.
- Season with salt, pepper, saffron, chili …
- Cook over low heat, stirring occasionally until the broth is completely absorbed by the rice.
- If the rice does not seem adequately cooked, pour a little more water or broth.
- Once cooked (after about 20 minutes), keep warm for a few minutes.
- Serve with garnish, if wanted, of the lemon cut into 4 quarters.
HORMOPHOBIA‘S LITTLE THING
- If you don’t have the special paella dish, a classic frying pan with fairly high edges will do the trick.
- Long grain rice often gives a less sticky result. Otherwise, many American cities have Spanish grocery stores within their walls, where Arroz is sold. It also easy to find Spanish rice in the department of foreign products of supermarkets.
- Out of season, you can use ready-made crushed tomato and frozen vegetables, but it will be less tasty!
- In the absence of saffron or special Spanish dye, you can use Spigol.
- Finally, for nostalgic meat craving, there is excellent vegan chorizo sold in most organic stores.