Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of diced tomatoes (14.5 oz)
- 1 cup of vegetable broth
- 1 cup of frozen peas
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
4. Add the sliced red and green bell peppers to the skillet and sauté for an additional 2-3 minutes.
5. Add the smoked paprika, dried oregano, salt, and black pepper to the skillet and stir to combine.
6. Add the rinsed rice to the skillet and stir to coat the rice with the spices and vegetables.
7. Add the can of diced tomatoes and vegetable broth to the skillet and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
9. Simmer for 18-20 minutes or until the rice is cooked and the liquid has been absorbed.
10. Add the frozen peas to the skillet and stir to combine.
11. Cover the skillet with the lid and cook for an additional 2-3 minutes until the peas are heated through.
12. Remove the skillet from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
13. Serve the Paelya with Bell Peppers hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 238
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 717mg
Total Carbohydrates: 41g
Dietary Fiber: 4g
Sugar: 6g
Protein: 5g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh or frozen green beans can be used instead of peas.
Variations:
- Add cooked shrimp or chicken to the skillet for a protein boost.
- Use different types of bell peppers, such as yellow or orange, for a colorful twist.
- Add a pinch of saffron to the skillet for a more complex flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a large skillet with a lid to ensure even cooking and to prevent the rice from sticking to the bottom of the pan.
- Let the Paelya sit for a few minutes after cooking to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Paelya in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Paelya in a large serving dish and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a light and refreshing meal.
- Pair with a glass of white wine for a sophisticated touch.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the rice is still undercooked after simmering for 20 minutes, add a little more liquid and continue cooking until the rice is tender.
- If the rice is sticking to the bottom of the skillet, add a little more liquid and stir gently to prevent burning.
Food safety advice:
- Ensure that the rice is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Paelya is a traditional Spanish dish that originated in Valencia. It is similar to paella, but with a few key differences, such as the use of smoked paprika and the addition of peas.
Flavor profiles:
The Paelya with Bell Peppers has a savory and slightly smoky flavor from the smoked paprika, with a hint of sweetness from the bell peppers and peas.
Serving suggestions:
Serve the Paelya with Bell Peppers as a main dish for lunch or dinner.
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