Basque Vegetable Rice
Submitted by happyzhangbo
One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
85 minThink of this as the Basque Country’s answer to paella, stripped down to its vegetable essentials and cooked in a single cast-iron skillet.
Onions, garlic, and dried chile soften in extra-virgin olive oil, then ripe tomatoes, zucchini, and bell peppers join the party with smoky Spanish paprika and thyme.
Short-grain rice (Valencia-style if you can find it) goes right into the pan, soaking up all that tomato-vegetable goodness as it simmers in broth until every grain is plump and tender.
Serve it straight from the skillet with a squeeze of lemon and a sprinkle of fresh parsley for a light, healthy main that feeds six without breaking a sweat.
Kitchen Tips
- Spanish smoked paprika (pimenton) makes a noticeable difference here; regular paprika works but the smoky version is worth seeking out
- Valencia or Bomba rice absorbs liquid without turning mushy, but Arborio is an easy substitute
- Resist the urge to lift the lid while the rice simmers; trapped steam is what cooks those grains evenly
- A squeeze of lemon right before serving brightens every bite and balances the earthy paprika
Ingredients
Directions
Heat oil in a 12-inch cast-iron skillet over medium heat.
Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
Add rice; stir to coat well with the tomato mixture.
Add broth; bring to a boil.
Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.
Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.
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