Ingredients
- 1 tablespoon olive oil (extra-virgin)
- 1 large onion, chopped
- 4 large garlic clove, minced
- 1 bell pepper, diced (green or red)
- 1/2 teaspoon minced fresh thyme (or 1/4 teaspoon dried)
- 1/2 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
- Cayenne pepper or hot red pepper flakes, to taste
- 1/2 teaspoon sweet paprika
- 1 cup diced tomatoes (peeled)
- 12 ounces dry rice (arborio rice, 1 1/2 cups)
- 3 1/2 cups vegetable stock
- 1 teaspoon salt, more to taste
- 1/4 teaspoon crushed saffron threads
- Freshly ground black pepper, to taste
- 2 tablespoons minced fresh parsley
- Chopped pitted green olives (optional)
How to Make
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Step 1: Set a wok over medium-high heat.
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Step 2: Pour the oil around the rim and swirl it to coat the inside of the pan.
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Step 3: Add the onion and stir-fry for 2 to 3 minutes, until translucent.
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Step 4: Add the garlic and bell pepper and continue stir-frying for about 3 minutes.
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Step 5: Add the thyme, rosemary, cayenne, and paprika; stir-fry briefly.
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Step 6: Stir in the tomatoes and simmer, stirring often, until most of the liquid cooks away.
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Step 7: Stir in the rice until it is coated with the tomato mixture.
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Step 8: Add 3 1/2 cups stock, 1 teaspoon salt, and the saffron.
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Step 9: Bring to a simmer over medium-high heat and cook, uncovered, without stirring, for about 25 minutes, gradually reducing the heat to low.
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Step 10: If the rice isn't done, add more stock and continue cooking for another 10 to 15 minutes.
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Step 11: Remove the pan from the heat and cover it with a kitchen towel for about 10 minutes.
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Step 12: Season with black pepper and add more salt if needed.
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Step 13: Serve garnished with the parsley and olives to taste if desired.
We hope you enjoy this recipe!
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