Arroz meloso cremoso con verduras y cúrcuma

Ingredientes

• 1 liter vegetable broth (4 1/4 cups)
• 1/4 cup extra virgin olive oil (60 ml)
• 1 small zucchini
• 1 medium yellow onion
• 6 cloves garlic
• 1 red bell pepper
• 1 carrot
• 1 tsp ground turmeric (2 grams)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1 cup short-grain rice (190 grams)
• 2 tsp lemon juice (10 ml)
• sea salt & black pepper
• chopped cilantro

Preparación

1. 1

   Cut the zucchini into 1/4 inch (0.625 cm) thick rounds, finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), and cut the red bell pepper into small strips

2. 2

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

3. 3

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

4. 4

   After a couple of minutes, add the sliced zucchini into the hot fry pan, mix it together, and then mix every 1 to 2 minutes

5. 5

   Once the zucchini is lightly browned, about 5 to 7 minutes, remove it from the pan and set aside

6. 6

   Using the same pan with the same heat, add in the chopped onion, garlic, carrot, and red bell pepper, mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the turmeric, paprika, and season with salt & pepper, mix together, then add in the rice and mix continuously

7. 7

   After sautéing the rice for 2 minutes, gently add in the simmering vegetable broth and mix together, then mix every 2 to 3 minutes, as this will help release the starch in the rice

8. 8

   After simmering the rice for 16 minutes, which in my case was 2 minutes shy of the rice being cooked through, add the sliced zucchini back into the pan and mix it together, simmer for another 2 minutes or until the rice is cooked through, then turn off the heat, add in the lemon juice, and give one final mix

9. 9

   Transfer into shallow bowls, and top off with chopped cilantro, enjoy!