CREAMY Turmeric Rice with Vegetables | Arroz Meloso con Curcuma y Verduras

Ingredients

• 1 litre (4¼ cups)vegetable stock
• 60 ml (¼ cup)extra virgin olive oil
• 1 smallcourgette
• 1 mediumyellow onion
• 6 clovesgarlic
• 1red pepper
• 1carrot
• 2 g (1 tsp)ground turmeric
• 1.25 g (½ tsp)sweet smoked Spanish paprika
• 190 g (1 cup)short-grain rice
• 10 ml (2 tsp)lemon juice
• to tastesea salt and black pepper
• to tastechopped coriander

Instructions

1. 1

   Prepare the vegetables

   Cut the courgette into 0.625 cm-thick rounds. Finely chop the onion and peeled carrot, roughly chop the garlic, and cut the red pepper into small strips.

2. 2

   Heat the stock

   Pour the vegetable stock into a saucepan and warm it over a medium heat.

3. 3

   Warm the oil

   At the same time, heat a large frying pan over a medium heat and add the olive oil.

4. 4

   Cook the courgette

   After a couple of minutes, add the courgette rounds to the hot pan and toss them together. Stir every 1–2 minutes.

5. 5

   Set aside courgette

   Once lightly browned, after about 5–7 minutes, lift the courgette out of the pan and set it aside.

6. 6

   Sauté vegetables and rice

   Keep the pan at the same heat and add the onion, garlic, carrot and red pepper. Stir continuously; after 4 minutes, when the vegetables are lightly sautéed, add the turmeric and paprika and season with salt and pepper. Stir, add the rice, then keep stirring.

7. 7

   Simmer the rice

   After sautéing the rice for 2 minutes, carefully pour in the simmering stock and stir. Continue stirring every 2–3 minutes to help release the rice's starch.

8. 8

   Finish the rice

   After 16 minutes of simmering, when the rice is nearly cooked, return the courgette to the pan and stir it in. Simmer for another 2 minutes, or until the rice is cooked through. Turn off the heat, add the lemon juice and give everything one final stir.

9. 9

   Serve in bowls

   Spoon into shallow bowls and finish with chopped coriander.

What is arroz meloso?

Arroz meloso is a Spanish-style rice dish with a soft, creamy consistency, between a drier rice dish and a soupier one. This version brings together short-grain rice, vegetables and warm spices.

The stock and frequent stirring help the rice release starch as it cooks. Browning the courgette separately gives it colour and lets you fold it in near the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 5g protein, 52g carbs, 14g fat.

The rice supplies most of the carbohydrates, while the olive oil is the main source of fat. The vegetables contribute some protein, but this is a relatively modest-protein dish; serve it with beans or another protein-rich side if you want a more balanced plate.

Why use short-grain rice?

Short-grain rice releases starch readily, which helps give the finished dish its creamy texture. Keep it in the pan as it simmers, stirring every 2–3 minutes as directed.

Build flavour with the vegetables

Courgette: Give the rounds time to brown lightly in the oil before setting them aside. Returning them towards the end helps retain their shape.

Aromatics: The onion, garlic, carrot and red pepper cook together before the spices and rice go in. Stir continuously during this stage so the vegetables sauté evenly.

Use warm stock

Warm the stock in a separate saucepan while you prepare the vegetables and heat the frying pan. Adding simmering stock keeps the rice cooking steadily once it goes into the pan.

Look for a creamy finish

The rice should be cooked through after the final couple of minutes, while the mixture remains moist rather than dry. Stirring every few minutes during simmering helps the rice release starch into the stock.

Serve it straight away

This rice is best served hot in shallow bowls, topped with chopped coriander. A simple green salad or steamed vegetables can round out the meal without competing with the turmeric and smoked paprika.

Recipe notes & tips

• Cut the courgette rounds to an even thickness so they brown at a similar pace.
• Have the vegetables chopped before you begin cooking.
• Keep the stock warm while the rice cooks.
• Stir the rice every 2–3 minutes during simmering to help it release starch.
• Taste the rice near the end of cooking to check that it is cooked through.

Variations

• Add peas: Stir them in near the end so they warm through without losing their colour.
• Use vegetable alternatives: Replace the courgette or red pepper with another quick-cooking vegetable.
• Add beans: Fold in drained cooked beans towards the end for a more substantial bowl.
• Adjust the spice: Use a little less smoked paprika for a milder flavour.
• Finish with herbs: Use chopped parsley instead of coriander if preferred.

Common mistakes to avoid

• Overcooking the courgette: Remove it once lightly browned and return it near the end.
• Adding cold stock: Warm the stock first so the rice can keep simmering steadily.
• Leaving the rice unstirred: Stir every 2–3 minutes to encourage a creamy texture.
• Cooking over high heat: Keep to a medium heat so the vegetables and rice cook without scorching.
• Stopping too early: Simmer for the final 2 minutes with the courgette, then check that the rice is cooked through.

How to store

Cool leftovers promptly, store them in an airtight container in the fridge and eat within 2 days. Reheat in a pan with a splash of water or stock, stirring until piping hot; the rice will thicken as it stands.

Frequently asked questions