Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 can of diced tomatoes (14.5 oz)
- 1 tsp of smoked paprika
- 1 tsp of dried oregano
- 1 tsp of ground cumin
- Salt and pepper to taste
- 2 tbsp of olive oil
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the red and green bell peppers and green beans and sauté for another 5 minutes until the vegetables are tender.
5. Add the diced tomatoes, smoked paprika, dried oregano, ground cumin, salt, and pepper. Stir well.
6. Add the rinsed rice to the skillet and stir to combine with the vegetables.
7. Pour the water over the rice and vegetables and stir again.
8. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
9. Simmer for 20-25 minutes until the rice is cooked and the liquid has been absorbed.
10. Remove the skillet from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 270
Fat: 7g
Carbohydrates: 47g
Protein: 5g
Fiber: 4g
Sodium: 480mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Frozen green beans can be used instead of fresh green beans.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add cooked chicken or shrimp to the paelya for a protein boost.
- Use different vegetables such as carrots, zucchini, or mushrooms.
- Add a pinch of saffron for a more traditional paella flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a large skillet with a lid to ensure even cooking.
- Don't stir the paelya too much while it's cooking to prevent the rice from becoming mushy.
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 with a sprinkle of fresh parsley or cilantro on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
- A crisp green salad
- Crusty bread
- A glass of white wine
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a little more water and continue cooking until the rice is tender.
- If the paelya is too dry, add a little more water or chicken broth.
Food safety advice:
- Make sure to cook the paelya to an internal temperature of 165°F to ensure that it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Paelya is a traditional Spanish dish that originated in Valencia. It's typically made with rice, saffron, and a variety of meats and seafood.
Flavor profiles:
Savory, smoky, and slightly spicy
Serving suggestions:
Serve the paelya family-style in a large serving dish with a side of crusty bread and a crisp green salad.
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