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🥕 Spanish Carrot Rice Pan

480 kcal · 35 min · 4 servings

Ingredients

• 300 g Bomba rice
• 300 g Carrots
• 150 g Onion
• 20 g Paprika paste
• 900 ml Vegetable broth
• 40 ml Olive oil
• 1 g Saffron threads
• 10 g Salt
• 1 Stk Lemon

Instructions

1. 1. Rinse the rice under cold water and drain it.
2. 2. Cut the onion and carrots into small cubes.
3. 3. Heat the olive oil in a large pan and sauté the onions and carrots over medium heat for 5 minutes.
4. 4. Stir in the paprika paste and fry for 1 minute until it turns dark red.
5. 5. Add the rice and saffron threads. Stir until the rice is slightly translucent.
6. 6. Pour in the hot vegetable broth and salt. Do not stir anymore.
7. 7. Cook the rice at high heat for 7 minutes uncovered.
8. 8. Reduce the heat to low and simmer the rice for 10 minutes.
9. 9. Remove the pan from the heat. Cover with foil or a lid and let the rice rest for 5 minutes.
10. 10. Squeeze fresh lemon juice over it and serve the dish.

Nutrition per serving

• kcal: 480
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 68 g