Dry Vegetable Rice with Artichokes
Dry rice with artichokes, vegetables, and a tomato sofrito, cooked in vegetable broth.
The rice is toasted with the sofrito and artichokes, then cooked in hot broth without stirring. For four servings, the recipe uses 320 g of rice and 1 l of broth.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the artichokes
Remove the tough outer leaves and trim the artichoke tips to keep the tender part. Remove any fuzzy choke inside; cut the artichokes into wedges and set them aside.
Ready to continue when: The artichokes are cleaned and cut into wedges, with tough leaves and any inner fuzz removed.
- 02
Heat the broth
Warm the vegetable broth in a saucepan over medium heat until hot, without letting it boil vigorously; keep it hot until needed.
Ready to continue when: The broth is hot and ready to add, without having boiled vigorously.
- 03
Soften the onion and pepper
Heat the extra-virgin olive oil in a paella pan or large skillet over medium heat. Add the chopped onion and red bell pepper and cook for 8 to 10 minutes, until soft and lightly browned.
Ready to continue when: The onion and pepper are soft and lightly browned.
10 min - 04
Add the garlic
Stir in the finely chopped garlic and cook for 1 to 2 minutes, just until fragrant, without letting it burn.
Ready to continue when: The garlic is fragrant but not browned or burnt.
2 min - 05
Sauté the artichokes
Add the drained artichokes and sauté for 5 to 7 minutes, until they begin to brown lightly.
Ready to continue when: Some parts of the artichokes are beginning to take on a little color.
7 min - 06
Reduce the tomato
Add the chopped ripe tomato and cook for 6 to 8 minutes, until it has released some of its moisture and the sofrito has thickened.
Ready to continue when: Some of the tomato’s liquid has evaporated and the sofrito looks thicker.
8 min - 07
Add the paprika and toast the rice
Take the pan off the heat and add the paprika, stirring briefly so it does not burn. Return the pan to the heat, add the round-grain rice, and toast it for 1 minute, mixing it with the sofrito.
Ready to continue when: The rice is coated with sofrito and the grains look glossy.
1 min - 08
Add the broth and season
Pour in the hot broth. Add the salt and ground black pepper and stir gently to distribute them. Spread the rice evenly across the paella pan.
Ready to continue when: The rice is spread in an even layer and the broth is beginning to heat around it.
- 09
Cook the rice
Once the broth begins to boil, cook the rice for 10 minutes over medium-high heat, then for 7 to 8 minutes over medium-low heat. Do not stir it during cooking; continue until the rice is tender and the broth has been absorbed.
Ready to continue when: The rice is tender and the broth has been absorbed.
18 min - 10
Let it rest
Turn off the heat and let the rice rest for 5 minutes before serving.
Ready to continue when: The 5-minute rest is complete and the rice is ready to serve.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.