Spanish Vegetable Casserole
Buen provecho! Today, I invite you to discover the magic of Spanish cuisine with a delightful recipe that will awaken your taste buds. Say "hola" to the Spanish Vegetable Casserole – a dish that celebrates the bountiful harvest of fresh vegetables and showcases the flavors that make Spanish food so irresistible.
Equipment
- 1 large sauce pan
Ingredients
- 1 tablespoon extra virgin
- 1 medium red onion, chopped
- 1 garlic clove, minced
- 1 large tomato, chopped
- 1 large red or green pepper, chopped
- 1 large potato, diced
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (you can add more if you like it hot)
- 1 cup long-grain rice
- 2 cups low sodium chicken broth
- 1 large zucchini (or yellow squash) cut into chunks or rounds
- 2 large carrots, cut into chunks
- 2 cups green peas (I replace the peas with chickpeas [garbanzo beans] – or you could use 1 cup of each)
Instructions
- In a large sauce pan heat the olive oil over medium heat for about 1 minute. Add the onion and garlic and stir for 1 minute.
- Mix in the tomato and green or red pepper, and cook for another 3 minutes. Add the potato, paprika and cayenne pepper and cook for 2 minutes longer.
- Stir in the rice and chicken broth and bring to a boil, then reduce the heat to a simmer; cover and simmer for 15 minutes, or until the rice has absorbed most of the broth.
- Stir in the zucchini, carrots, and peas; cover again and simmer for another 10 minutes.
Video
Notes
Customize Your Casserole: Feel free to experiment with the vegetables in this recipe. Add your personal touch by including bell peppers, zucchini, or any other seasonal produce that catches your eye. The more colorful, the better!