A MEAL YOU CAN MAKE
Vegetable paella-style rice
A shallow pan of saffron rice with vegetables and chickpeas.
About 52 minutes · 2 servings · Hob · wide shallow lidded pan, at least 28 cm for two portions; larger pan/batches for four
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 180g Short-grain rice
- 240g Tinned chickpeas, drained
- 150g Green beans, short pieces
- 150g Red pepper, strips
- 200g Tomatoes, grated
- 10g Garlic, minced
- 25ml Olive oil
- 1 tsp Smoked paprika
- 0.1g Saffron
- 550ml Vegetable stock
- 0.5 whole Lemon, wedges
Allergens: Stock may contain celery or wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~660 kcal · 22g protein · 111g carbohydrate · 17g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Drain chickpeas, trim beans and slice pepper. Grate tomatoes and mince garlic. Steep saffron in the measured hot stock. Use a wide pan so rice can form a shallow layer.
Cook the sofrito
Warm oil over medium heat. Soften pepper and beans, then add garlic and tomato. Stir until tomato is thick. Add paprika briefly, then rice and turn to coat.
Cook the rice undisturbed
Add chickpeas and saffron stock. Bring to a steady simmer and spread rice evenly. Cook uncovered without stirring, lowering heat as liquid reduces. If rice remains hard and dry, add hot water around the edges and extend.
Rest the rice
Turn off heat and cover the pan with a clean lid. Do not try to force a crisp base by burning the rice.
Check and serve
Check rice is tender through the centre. Serve with lemon wedges; this is a home vegetable adaptation, not a claim to traditional paella Valenciana.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 30 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Valencian method-inspired · vegetable home-pan adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.