Soupy rice with vegetables

Ingredients

• UnspecifiedRice
• UnspecifiedGarlic
• UnspecifiedOnion
• UnspecifiedRed pepper
• UnspecifiedGreen pepper
• UnspecifiedCarrot
• UnspecifiedCourgette
• UnspecifiedMushrooms
• UnspecifiedSweet paprika
• UnspecifiedCrushed tomatoes
• UnspecifiedWhite wine
• To tasteSalt
• To tasteGround black pepper
• UnspecifiedOlive oil

Instructions

1. 1

   Prepare the vegetables

   Finely chop the garlic and onion, and cut the red and green peppers into very small dice. Cut the carrot, courgette and mushrooms into slightly larger but similarly sized pieces.

2. 2

   Cook the base

   Warm olive oil in a wide, lidded pan over a medium heat. When hot, briefly fry the garlic, then add the onion and a pinch of salt and cook for 6–7 minutes. Stir in the peppers with another pinch of salt and cook for 7–8 minutes, until soft.

3. 3

   Add more vegetables

   Stir in the carrot and cook for 5 minutes. Add the courgette and cook for 2–3 minutes, then add the mushrooms, mix in a pinch of salt and cook for another 2–3 minutes.

4. 4

   Season the sofrito

   Mix in the sweet paprika quickly so it does not burn, then immediately add the crushed tomatoes. Season with a pinch of salt and ground black pepper, and cook for 2 minutes until the tomato liquid has evaporated. Turn the heat up slightly, add the white wine and cook for a couple of minutes until the alcohol has evaporated.

5. 5

   Cook the rice

   Add the rice and stir it through the sofrito, toasting it for 1 minute while stirring continuously. Pour in hot vegetable stock, chicken stock or water and mix so the rice is evenly distributed in the pan. Bring to the boil over a high heat and cook uncovered for 10 minutes. Cover, reduce the heat to medium and cook for a further 6 minutes. The rice will take 15–18 minutes in total, depending on the water, rice and heat; check for doneness, as it may be ready after 16 minutes.

What is soupy rice with vegetables?

Arroz caldoso is a Spanish style of rice cooked with enough liquid to leave a generous, broth-like consistency. It is associated with Mediterranean home cooking, where rice is simmered with a flavourful base rather than served dry.

This version builds flavour from garlic, onion, peppers, other vegetables, tomato and wine. Adding the rice to the sofrito before the hot liquid helps coat each grain with the savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 40 calories, 0g protein, 0g carbs, 0g fat.

Rice is the main source of carbohydrate, while olive oil contributes most of the fat. The vegetables and rice provide some protein, but the supplied nutrition figures list 0 g protein; serve alongside a protein-rich food such as beans or eggs if you want to balance the plate.

Build a gentle sofrito

Garlic and onion: cook the garlic only briefly, then give the onion its full 6–7 minutes to soften without browning too much.

Peppers: the additional 7–8 minutes helps them turn tender and meld into the base. Add the carrot, courgette and mushrooms in stages, as the method does, so the firmer vegetables get a head start.

Keep the paprika from burning

Paprika: stir it into the vegetables quickly, then add the tomato straight away. Paprika can turn bitter if left in a hot, dry pan for long.

Wine: let it simmer for a couple of minutes before adding the rice liquid. This gives the wine time to cook down as directed.

Watch the rice closely

Rice choice: the recipe does not specify a variety, and different types can take different amounts of time to cook. Begin checking around the stated 15-minute mark.

Doneness: taste a grain and look for a tender centre while the pan still holds plenty of liquid. The method gives a 15–18-minute cooking range and notes that its rice was ready after 16 minutes.

Keep the consistency soupy

Liquid: add it hot, as the method specifies, so the pan returns to a boil promptly. Stir once to distribute the rice, then follow the uncovered and covered stages.

Serving: rice continues to absorb liquid as it stands, so serve soon after cooking for the loosest texture. Have warm stock or water ready if you need to loosen it at the table.

Make it a meal

Vegetables: the mixture of peppers, carrot, courgette and mushrooms gives the rice a range of textures and makes it substantial as a one-pot dish.

On the side: serve with a crisp green salad or simply cooked greens. Both offer a fresh contrast to the warm, tomato-rich rice.

Recipe notes & tips

• Cut the vegetables to the sizes described so they cook at a similar pace within each stage.
• Keep the stock or water hot before adding it to the rice.
• Stir the paprika quickly into the sofrito and follow with the tomato straight away.
• Use a wide pan so the rice can spread out evenly.
• Check the rice at 15 minutes because cooking time can vary by rice type and heat.

Variations

• Use vegetable stock: add it hot in place of the chicken stock or water mentioned in the method.
• Add seasonal vegetables: swap in vegetables that cook in a similar time, keeping the staged additions.
• Make it pepper-forward: increase the proportion of red and green pepper among the vegetables.
• Adjust the paprika: use a little more or less sweet paprika to suit your taste.
• Finish with herbs: scatter chopped parsley over the rice just before serving.

Common mistakes to avoid

• Burning the garlic: fry it only briefly before adding the onion.
• Scorching the paprika: stir it in quickly and add the crushed tomatoes immediately.
• Adding cold liquid: use hot stock or water so the pan can come back to the boil promptly.
• Cooking by the clock alone: check the rice from 15 minutes, since the method allows 15–18 minutes.
• Letting it stand too long: serve promptly because the rice keeps absorbing the broth.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; the rice will be less soupy after chilling.

Frequently asked questions