This Creamy Paprika and Garlic Rice, or Arroz Meloso con Ajo y Pimentón, is truly one of the most delicious rice dishes out there. Bursting with flavor, it’s incredibly easy to make and ready in just 30 minutes. Serve it as a main dish or as a side, paired with a couple of fried eggs for a complete meal.
INGREDIENTS
- 2 tbsp extra virgin olive oil (30 ml)
- 1 small onion
- 6 cloves garlic
- 2 tsp sweet smoked Spanish paprika (5 grams)
- 2 tomatoes
- 4 cups vegetable broth (950 ml)
- 1 cup Spanish round rice (200 grams)
- 1/2 cup grated Manchego cheese (60 grams)
- A handful of fresh parsley
- Pinch of sea salt
- Dash of black pepper
INSTRUCTIONS
- Heat the vegetable broth in a saucepan over medium-high heat.
- In a large frying pan, heat the olive oil over medium heat.
- While the oil heats, finely chop the onion and thinly slice the garlic.
- Add the onion and garlic to the frying pan and sauté for 3 to 4 minutes, until the onion becomes translucent.
- Stir in the paprika, then quickly add the finely grated tomatoes. Season with sea salt and black pepper, and mix well. Let it simmer without stirring for a few minutes.
- Once the grated tomato has thickened slightly (about 3 to 4 minutes), add the rice and stir continuously for 2 minutes.
- Pour in the hot broth, mixing every 1 to 2 minutes. Cook the rice until just done (check package instructions; for me, it took 15 minutes). Once cooked, cover the pan and remove it from the heat.
- After a couple of minutes, remove the lid and stir in the grated Manchego cheese.
- Transfer the rice to serving dishes and garnish with finely chopped parsley. Serve immediately and enjoy!
Recipe Notes: Be sure to use the Sweet Smoked Spanish Paprika I used to bring out the full depth of flavor in this dish.
