Feijão com arroz à espanhola, à pobre | Alubias con arroz a lo pobre

Ingredientes

• 1 liter vegetable broth (4 1/4 cups)
• 1 bay leave
• 3 tbsp extra virgin olive oil (45 ml)
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 tomatoes (finely grated)
• 2 tsp sweet smoked Spanish paprika (5 grams)
• 1/2 cup short-grain rice (95 grams)
• 2 cans pinto beans (15.5 oz / 440 grams each)
• sea salt & black pepper
• Spanish guindilla peppers for garnish (optional)

Modo de preparo

1. 1

   Add the broth and bay leave into a saucepan and heat with a medium heat

2. 2

   At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. 3

   After a couple of minutes, add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes, add in the rice, continue to mix together, and go for 2 minutes, then add in the paprika and quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer

4. 4

   Once the grated tomatoes have thickened, about 5 minutes, add in the canned pinto beans (drained and rinsed) and the simmering vegetable broth, mix together, then mix every 2 to 3 minutes

5. 5

   Once the rice is just cooked through (check package instructions on the rice you are using; mine was 18 minutes), remove the pan from heat

6. 6

   Transfer some of the mixture into a shallow bowl, and garnish with Spanish guindilla peppers (optional), enjoy!