Spanish White Beans and Rice Recipe (Empedrado de Arroz)
A Spanish-inspired dish featuring white beans and rice simmered with tomatoes, onions, garlic, peppers, paprika, and saffron.
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Instructions
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Clean and soak beans in ample water for at least 8 hours.
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Drain and rinse the soaked beans.
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Start boiling the soaked beans in a large pot with water, garlic, and a bay leaf; simmer until tender.
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Drain the cooked beans, discarding garlic and bay leaf.
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Peel and slice potatoes, and cut the fresh tomato into 8 pieces.
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Chop the onion and dice the bell pepper.
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Heat olive oil in a large frying pan. Briefly fry potatoes, then add onions and bell pepper; sauté until onions are translucent.
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Stir in chopped and crushed tomatoes; cook for 2 to 3 minutes.
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Combine the sofrito and beans in a large pot, then stir in rice and 3 cups of water; heat on high.
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Add paprika and saffron; simmer for approximately 20 minutes until the rice is cooked, adding water as needed to maintain a thick broth.
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Remove from heat and allow to rest for 5 minutes before serving.