VEGETABLE RICE

Cut the onion into small pieces and put it in the pan with a splash of EVOO and a little water and a pinch of salt, first over high heat and uncovered, and when it is soft, put it over low heat and cover (add another splash of water if needed).

Cut the garlic very small and add it to the pan. We take the opportunity to add also the two bay leaves.

We continue with the red and green bell pepper. We cut it very small (I do it in small squares), and add it to the frying pan. Stir and add another splash of EVOO, and a little more water if needed.

Peel and cut the carrot. I do it with the turmix grinder so that it is very small. Add to the carrot and a pinch of salt.

Cut the beans very small and add them to the frying pan, together with the tomato. Stir well and add the last splash of EVOO.

Cover and let the sauce simmer for about 45 minutes or until we see it all integrated and well poached. Stir from time to time

We put water to boil in a saucepan, and when it is about to boil, we throw the rice into the pan and we are integrating it with the vegetables, stirring and that it takes color.

Add the water, pinch of salt and pinch of paprika, stir well and cook for about 15 minutes. We must stir it, and if we see that it lacks water, we add more, depending on whether we like it drier or creamier.

After 15 minutes, check that the rice is ready. When it is to our taste, remove from the heat and let it rest for 2 minutes. And enjoy! 🤤