Arroz Español: Spanish Rice

The food in Spain is extremely delicious, and I was taken with many of the dishes we tasted, especially the rice. I have done my best to recreate Arroz Español here, simplifying it by using frozen veggies, and adding the spices that made it so satisfyingly delicious. Adding protein to this in the form of chicken or tofu would turn this into a wonderful meal in a bowl, perfect for the chillier temps.

Ingredients:

• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1-2 tabglespoons of Spanish olive oil ( it’s so much better than the rest!)
• 1 cup frozen peas and carrots
• 1 cup long grain white rice or brown rice
• 2 cups veggie broth
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground curry
• 1/2 teaspoon sea salt

Directions:

In a large pot or dutch oven heat oil or spay.
Add onion and sauté for about 5 minutes, then add the garlic and sauté another 5 minutes more until the garlic is fragrant and onion is translucent.
Add the turmeric, cumin and salt and mix well.
Add the rice and broth, then stir in the peas and carrots.
Reduce the heat to simmer, cover pot and continue to cook on low heat for 20 minutes or until liquid is absorbed.
Reduce from heat and fluff with a fork.
Transfer to a serving platter and serve immediately.

Serves 6