Receta de arroz vegano a la española

Ingredientes

• 3 tablespoons olive oil
• 1 cup (200g) long fine rice
• 2 onions (chopped)
• 2 carrots, peeled and chopped
• 1 chilli (chopped)
• 2 Roma tomatoes (chopped)
• 1 stalk of celery (chopped)
• 1 3/4 cups (410ml) of water
• 1 1/2 tablespoons chicken bouillon powder
• 2 cloves of minced garlic
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/3 teaspoon pepper
• 1/3 teaspoon salt

Preparación

1. 1

   Grab a medium saucepan and preheat 3 tablespoons...: Grab a medium saucepan and preheat 3 tablespoons of olive oil over medium heat for 3 minutes. Add rice and cook for 5 minutes, stirring it so it doesn't burn.

2. 2

   While you toast the rice, prepare the vegetables....: While you toast the rice, prepare the vegetables. Add the onions, carrots, and the chillis. Saute for 5 more minutes. Add the garlic and cook for one more minute.

3. 3

   Blend tomato, celery, 1 3/4 cups water, and...: Blend tomato, celery, 1 3/4 cups water, and chicken broth in a blender. Blend on high speed until everything is mixed.

4. 4

   Add the tomato mixture to the pot with...: Add the tomato mixture to the pot with the rice and mix well. Add the smoked paprika, cumin, pepper, and salt, and mix well. Lower the temperature and simmer with the lid on for 5 minutes. Try to see if it is well salted and cook until all the liquid evaporates. It takes about 14-17 minutes.

5. 5

   Remove from heat and let stand for 10...: Remove from heat and let stand for 10 minutes. When ready to serve, toss the vegetables on top of the rice so everything is combined. Serve the arroz rojo hot.